Controlling the bleeding of carmine colorant in crabstick.

Poowakanjana, Samanan

Controlling the bleeding of carmine colorant in crabstick. [electronic resource] - Journal of food science - C707-12 p. digital

Publication Type: Comparative Study; Journal Article

1750-3841

10.1111/j.1750-3841.2009.01374.x doi


Animals
Calcium Compounds--chemistry
Carmine--chemistry
Chemical Phenomena
Fish Products--analysis
Food Coloring Agents--chemistry
Food Handling--methods
Food Preservation--methods
Gadiformes
Gels--chemistry
Hot Temperature--adverse effects
Hydrogen-Ion Concentration
Osmolar Concentration
Permeability
Pigmentation
Quality Control
Solubility
Time Factors
Water--analysis