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Material Type: Theses
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Subject: Color of food
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Collection
Electronic Theses & Dissertations
4
Language
English
4
Subject
Anthocyanins
1
Antioxidants
1
Cherry
1
Cranberries
1
Enriched foods
1
Food
1
Food--Analysis
1
Food--Quality
1
Food--Shelf-life dating
1
Fruit juices
1
Ketchup
1
Maillard reaction
2
Pasteurization
1
Plastic bottles
1
Potato chips
1
Scheduled tribes in India--Food
1
Technological innovations
1
Vitamin C
1
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The browning of ketchup due to oxidation and its shelf life in a gamma bottle
Burgess, Christine Maria
Text (1989)
Part of
Electronic Theses & Dissertations
Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
Dyeing characteristics of Windsor and Napoleon sweet cherries under selected conditions
Kraut, Charles Wesley, 1947-
Text (1972)
Part of
Electronic Theses & Dissertations
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