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Strawberry juice colour: the effect of sulphur dioxide and EDTA on the stability of anthocyanins.

Author(s) : BAKKER J., BRIDLE P.

Type of article: Article

Summary

Effect of ethylene diamine tetra-acetate and sulphur dioxide on changes in anthocyanins, sulphur dioxide and ascorbic acid and on the colour of purée and juice stored at 20 or -20 deg C for 60 days. The anthocyanin content and colour intensity due to polymer pigments are evaluated through HPLC and spectrophotometry.

Details

  • Original title: Strawberry juice colour: the effect of sulphur dioxide and EDTA on the stability of anthocyanins.
  • Record ID : 1994-0414
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 60 - n. 4
  • Publication date: 1992

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