COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA

被引:44
作者
RAMAKRISHNAN, TV [1 ]
FRANCIS, FJ [1 ]
机构
[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & TECHNOL, AMHERST, MA 01002 USA
关键词
D O I
10.1111/j.1365-2621.1973.tb02767.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:25 / 28
页数:4
相关论文
共 7 条
[1]   COLORIMETRY OF FOODS - ORANGE JUICE [J].
GULLETT, EA ;
FRANCIS, FJ ;
CLYDESDA.FM .
JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :389-&
[2]  
GULLETT EA, 1972, J CAN I FOOD TECHNOL, V5, P32
[3]   COLORIMETRY OF FOODS .2. COLOR MEASUREMENT OF SQUASH PUREE USING KUBELKA-MUNK CONCEPT [J].
HUANG, IL ;
FRANCIS, FJ ;
CLYDESDALE, FM .
JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :315-+
[4]   COLORIMETRY OF FOODS .3. CARROT PUREE [J].
HUANG, IL ;
FRANCIS, FJ ;
CLYDESDALE, FM .
JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :771-+
[5]  
LEASE JG, 1956, FOOD TECHNOL-CHICAGO, V10, P368
[6]  
REYNOLDS TM, 1963, ADVANCES FOOD RESEAR, V12
[7]  
SHUSTER HV, 1954, FOOD RES, V19, P472