Effect of different food additives on the color protection of instant pumpkin flour
Pumpkin (Cucurbita moschata Duch) flour can undergo severe Maillard reaction and Carotenoids oxidation during high-temperature extrusion processing, which seriously affects the product's appearance. L-ascorbic acid and citric acid are commonly used for color protection during fruit and vegetabl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23002344 |