STABILITY PROPERTIES OF GOLDEN BEET AND RED BEET PIGMENTS - INFLUENCE OF PH, TEMPERATURE, AND SOME STABILIZERS

被引：34
作者：
SAVOLAINEN, K
KUUSI, T
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 166卷 / 01期
关键词：
D O I：
10.1007/BF01122999
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：19 / 22
页数：4
相关论文
共 9 条
[1]   EFFECTS OF HEAT-TREATMENT, UV AND GAMMA-RADIATION ON SOME BEETROOT PIGMENTS [J].
AURSTAD, K ;
DAHLE, HK .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 151 (03) :171-174
[2]  
Bourlange J.-A., 1970, Industries Alimentaires et Agricoles, V87, P49
[3]  
Elbe J. H. von, 1972, Journal of Food Science, V37, P932, DOI 10.1111/j.1365-2621.1972.tb03707.x
[4]   COLOR STABILITY OF BETANIN [J].
ELBE, JHV ;
MAING, IY ;
AMUNDSON, CH .
JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :334-337
[5]  
NILSSON T, 1970, Lantbrukshogskolans Annaler, V36, P179
[6]  
Pasch J. H., 1975, Food Product Development, V9, P45
[7]   BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY [J].
PASCH, JH ;
VONELBE, JH .
JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1145-1146
[8]  
PRUIDZE GN, 1975, SUBTROP KUTT, V6, P115
[9]   ROLE OF IRON AND TIN IN DISCOLORATION OF BERRY AND RED BEET JUICES [J].
PYYSALO, H ;
KUUSI, T .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1973, 153 (04) :224-233
1