Color degradation kinetics of pineapple puree during thermal processing

By Benjar Chutintrasri, A. Noomhorm. 2007

151 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/b414e0853f6fb1d02af0596e88aa2f0f0bcdcbb3

How researchers see this paper

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In Analytical Chemistry

1. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Molecular Biology

1. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Plant Science

1. Umezuruike Linus Opara
2. F. Al-Said
3. P. Pathare

Citations in the corpus

• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “: 40– 90 °C Browning index Zero-order Voegel-Turenne et al. (1997) Pineapple puree Thermal processing 70–110 °C L, a, b, ΔE, Browning index Zero-order, first-order Chutintrasri and Noomhorm (2007)”