Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares-Reference-Cited by-同舟云学术

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

Published:2011-09 Issue:3 Volume:9 Page:237-242
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Kopjar M.,Piližota V.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2010.522735

Reference39 articles.

1. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex

2. Spectrophotometric Study of Anthocyan Copigmentation Reactions. 2. Malvin and the Nonglycosidized Flavone Quercetin

3. Comparative study of trehalose, sucrose and maltose in water solutions by molecular modelling

4. The in vivo expression of anthocyanin colour in plants

5. Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism

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