✦ LIBER ✦

Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark

✍ Scribed by M. Kim; J. Lee; E. Choe

Book ID: 108825020
Publisher: Institute of Food Technologists
Year: 2003
Tongue: English
Weight: 242 KB
Volume: 68
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2003.tb06994.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of the Number of Fryings on Pigm

Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder

✍ M. Kim; J. Lee; E. Choe 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 101 KB

Effects of Carrot Powder in Dough on the

Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark

✍ J. Lee; M. Kim; E. Choe 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 181 KB

Pigment Changes in Parsley Leaves during

Pigment Changes in Parsley Leaves during Storage in Controlled or Ethylene Containing Atmosphere

✍ NAOKI YAMAUCHI; ALLEY E. WATADA 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 324 KB

Changes in the Anthocyanin Pigments of R

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

✍ GEORGE DARAVINGAS; R. F. CAIN 📂 Article 📅 1965 🏛 Institute of Food Technologists 🌐 English ⚖ 480 KB

A new approach to study starch changes o

A new approach to study starch changes occurring in the dough-baking process and during bread storage

✍ Alberto León; Encarna Durán; C. Benedito de Barber 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 129 KB

Quantitative changes in carotenoids duri

Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder

✍ Malchev, E. ;Ioncheva, N. ;Tanchev, S. ;Kalpakchieva, K. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 315 KB 👁 1 views

## Abstract The quantitative changes in the main carotenoids (capsorubin, capsanthin, β + χ‐carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 °C have been used. The total p