Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3-4 ASTA units/month and increase the shelf-life. Fractional factorial expe...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-03-01
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Series: | Polish Journal of Food and Nutrition Sciences |
Subjects: | |
Online Access: | http://journal.pan.olsztyn.pl/Fractional-Factorial-Design-and-Desirability-Function-Based-Approach-in-Spice-Paprika,146640,0,2.html |
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