STABILIZATION OF RED BEET PIGMENTS WITH ISOASCORBIC ACID

被引：18

作者：

BILYK, A ^{[1
]}

KOLODIJ, MA ^{[1
]}

SAPERS, GM ^{[1
]}

机构：

[1] USDA SEA,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04233.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1616 / 1617

页数：2

共 11 条

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[3] FOOD ANTIOXIDANTS - BIOCHEMISTRY OF ERYTHORBIC ACID - HUMAN BLOOD LEVELS AND URINARY EXCRETION OF ASCORBIC AND ERYTHORBIC ACIDS [J].

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OSADCA, M .

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[4]

MUSCHIOLIK G, 1978, J NAHRUNG, V22, P637

[5]

Pasch J. H., 1975, Food Product Development, V9, P45

[6] BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC-ACIDS, METAL-CATIONS, ANTIOXIDANTS, OR SEQUESTRANTS [J].

PASCH, JH ;

ELBE, JHV .

JOURNAL OF FOOD SCIENCE, 1979, 44 (01) :72-&

[7]

PHILIP VM, 1978, FOOD PROD DEV, V12, P24

[8] VARIETAL DIFFERENCES IN COLORANT PROPERTIES AND STABILITY OF RED BEET PIGMENTS [J].

SAPERS, GM ;

HORNSTEIN, JS .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1245-1248

[9]

SAVALAINEN K, 1978, Z LEBENSM UNTERS FOR, V166, P19

[10]

Von Elbe JH, 1974, J FOOD SCI, V39, P334

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