A study of degradation kinetics regarding green peppers' (Capsicum spp.) surface colour
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Titulo en Español: Estudio de la cinética de degradación del color superficial del pimentónverde (Capsicum spp)Titulo en portugues: Estudo da cinética de degradação da cor da superfície de pimenta verde (Capsicum spp)Abstract: Colour is one of the most important factors regarding fruit quality and plays a significant role regarding food products' appearance, processing and acceptability. This attribute quality significantly influences the final decision to purchase food. This work was thus aimed at studying visual colour degradation kinetics regarding green surface colour when blanching green peppers at selected temperatures (60-80°C). The degradation of green surface colour was measured by -a value or first order kinetics where degrad... Ver más
0121-3709
2011-2629
18
2014-01-01
15
20
Orinoquia - 2015
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
