EFFECT OF OXYGEN RETAINED ON BEET POWDER ON THE STABILITY OF BETANINE AND VULGAXANTHINE .1.

被引：18

作者：

SAGUY, I ^{[1
]}

GOLDMAN, M ^{[1
]}

BORD, A ^{[1
]}

COHEN, E ^{[1
]}

机构：

[1] INST QUAL CONTROL & EXTENS SERV FOOD IND,IL-65789 TEL AVIV,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：99 / &

共 18 条

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VONELBE, JH .

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COHEN, E ;

SAGUY, I .

JOURNAL OF FOOD SCIENCE, 1983, 48 (03) :703-707

[5] THERMAL-STABILITY OF FOLIC-ACID AND 5-METHYLTETRAHYDROFOLIC ACID IN LIQUID MODEL FOOD SYSTEMS [J].

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GREGORY, JF .

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[6] EFFECT OF TRACE MINERAL FORTIFICATION ON THE STORAGE STABILITY OF ASCORBIC-ACID IN A DEHYDRATED MODEL FOOD SYSTEM [J].

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KIRK, JR .

JOURNAL OF FOOD SCIENCE, 1982, 47 (04) :1198-+

[7] DECOLORIZATION OF BETA-CAROTENE IN MODEL SYSTEMS SIMULATING DEHYDRATED FOODS - MECHANISM AND KINETIC PRINCIPLES [J].

GOLDMAN, M ;

HOREV, B ;

SAGUY, I .

JOURNAL OF FOOD SCIENCE, 1983, 48 (03) :751-754

[8] DYE-SENSITIZED PHOTOOXIDATION OF TOCOPHEROLS - CORRELATION BETWEEN SINGLET OXYGEN REACTIVITY AND VITAMIN-E ACTIVITY [J].

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ESKINS, K .

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[9] ACTIVATED OXYGEN SPECIES AND OXIDATION OF FOOD CONSTITUENTS [J].

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[10]

LABUZA TP, 1976, J FOOD SCI, V41, P910, DOI 10.1111/j.1365-2621.1976.tb00751_41_4.x

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