Stability of monascus color in nitrite-cured meat products
ABSTRACT The study aimed to evaluate the color stability of Monascus red rice pigment (MRRP) in aqueous solutions (300 and 500 mg/l) as affected by exposure to: light (1200 Lumen), air, pasteurization temperature (62.8°C for 30 min), boiling temperature (maximum of 60 min), thermal sterilization (12...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
2004.
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