ShareStrawberry juice colour: the effect of some processing variables on the stability of anthocyanins.
Author(s) : BAKKER J., BRIDLE P., KOOPMAN A.
Type of article: Article
Summary
HPLC dosing of anthocyanins in purée and juice stored at 20 or -20 deg C in aerobic or anaerobic conditions. Pre-storage clarification induces a reduction in anthocyanin content. Storage conditions (air or nitrogen) have no effect on anthocyanin losses.
Details
- Original title: Strawberry juice colour: the effect of some processing variables on the stability of anthocyanins.
- Record ID : 1994-0415
- Languages: English
- Source: J. Sci. Food Agric. - vol. 60 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Beverages
- Keywords: Strawberry; Pigment; Temperature; Puree; Cold storage; Fruit juice; Colour; Freezing
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- Date : 1992
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- Source: J. Sci. Food Agric. - vol. 60 - n. 4
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- Date : 1993
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- Date : 1999
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- Date : 2008/02
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