Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and Concentrate
- 1 May 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (4), 1288-1299
- https://doi.org/10.1111/j.1365-2621.2002.tb10277.x
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Strawberry juice colour: A study of the quantitative and qualitative pigment composition of juices from 39 genotypesJournal of the Science of Food and Agriculture, 1994
- Strawberry juice colour: The effect of some processing variables on the stability of anthocyaninsJournal of the Science of Food and Agriculture, 1992
- Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and ConcentrateJournal of Food Science, 1988
- Quality characterisation of strawberries for industrial jam productionJournal of the Science of Food and Agriculture, 1982
- Color Degradation in an Ascorbic Acid‐Anthocyanin‐Flavanol Model SystemJournal of Food Science, 1981
- EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATEJournal of Food Science, 1980
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITYJournal of Food Science, 1970
- Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model SystemsJournal of Food Science, 1968
- PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMSaJournal of Food Science, 1953