Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
1 |
QA/QC Department, Rubin Spice Paprika Processing Szeged Ltd., 173. Szerb Str., Szeged-Szőreg H-6771, Hungary |
2 |
Horticultural Science Department, Hungarian University of Agriculture and Life Sciences, 1 Páter Károly Str., Gödöllő H-2100, Hungary |
3 |
Faculty of Engineering, University of Szeged, 5-7 Moszkvai Av., Szeged H-6725, Hungary |
CORRESPONDING AUTHOR
Arnold Koncsek
QA/QC department, Rubin Spice Paprika Processing Szeged Ltd., Hungary
Submission date: 2021-10-27
Final revision date: 2022-02-04
Acceptance date: 2022-02-11
Online publication date: 2022-03-01
Publication date: 2022-03-01
Pol. J. Food Nutr. Sci. 2022;72(1):91–100