Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage
Assessment of the storage stability of betalains added to food during processing is crucial to estimate the shelf-life of colored food products and the potency of natural food colorants. The stability of beetroot betalains in yogurt during storage was evaluated in this study. Kinetic experiments wer...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-04-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Kinetic-Modelling-of-Betalain-Stability-and-Color-Changes-in-Yogurt-During-Storage,134393,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|