Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3387-4/fulltext.html
Reference29 articles.
1. Bonerz D, Würth K, Dietrich H, Will F (2007) Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. Eur Food Res Technol 224:355–364
2. Boranbayeva T, Karadeniz F, Yılmaz E (2014) Effect of storage on anthocyanin degradation in black mulberry juice and concentrates. Food Bioprocess Tech 7:1894–1902
3. Bulut L, Kılıç M (2009) Kinetics of hydroxymethylfurfural accumulation and colour change in honey during storage in relation to moisture content. J Food Process Preserv 33:22–32
4. Cabrita L, Frøystein NÅ, Andersen ØM (2000) Anthocyanin trisaccharides in blue berries of Vaccinium padifolium. Food Chem 69:33–36
5. Cao S, Liu L, Lu Q, Xu Y, Pan S, Wang K (2009) Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice. Eur Food Res Technol 228:975–3983
Cited by 20 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Dye stability of black cherry plum anthocyanins in the interaction with co‐pigments and sucrose sweetener;Food Science & Nutrition;2024-01-07
2. Exploring the neuroprotective effects of chokeberry (×Sorbaronia mitschurinii) extract on Drosophila melanogaster model of Alzheimer’s disease;Proceedings of the Komi Science Centre of the Ural Division of the Russian Academy of Sciences;2023-10-25
3. Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives;Molecules;2023-08-24
4. Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process;Foods;2023-08-18
5. Improvement of Postharvest Fruit Quality of Two Popular Chinese Cherry (Prunus pseudocerasus) Cultivars by Biological and Chemical Preservatives;Erwerbs-Obstbau;2023-06-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3