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Browsing by Subject "Quality kinetics; Colour degradation; Beetroot; Betalin; EcoCooker; Rate constant"

Browsing by Subject "Quality kinetics; Colour degradation; Beetroot; Betalin; EcoCooker; Rate constant"

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  • Degradation of colour in beetroot (Beta vulgaris L.): A kinetics study 
    Janu, C; Nisha, P; Singhal, R S; Pandit, A B (Springer, 2014-10)
    The kinetics of colour (measured as Hunter ‘a/b’ value) degradation in beetroot puree (Beta vulgaris L.)was studied over a temperature range of 50–120 °C(isothermal process), and also during normal open pan cooking, ...