Effect of ohmic heating processing conditions on color stability of fungal pigments

The aim of this work was to analyze the effect of ohmic heating processing conditions on the color stability of a red pigment extract produced by Penicillium purpurogenum GH2 suspended in a buffer solution (pH 6) and in a beverage model system (pH 4). Color stability of pigmented extract was evaluat...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 4 vom: 17. Juni, Seite 338-348
1. Verfasser:	Aguilar-Machado, Diederich (VerfasserIn)
Weitere Verfasser:	Morales-Oyervides, Lourdes, Contreras-Esquivel, Juan C, Aguilar, Cristóbal, Méndez-Zavala, Alejandro, Raso, Javier, Montañez, Julio
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Fungal pigments mathematical modeling ohmic heating stability Pigments, Biological