Effect of non thermal processing technologies on the anthocyanin content of fruit juices-Reference-Cited by-同舟云学术

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

Published:2009-04 Issue:3-4 Volume:20 Page:137-145
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Tiwari B.K.,O'Donnell C.P.,Cullen P.J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference87 articles.

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4. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex;Bakowska;Food Chemistry,2003

5. Balaban, M. O. (2003). Effect of dense phase CO2 on orange juice enzymes and microorganisms in a batch system. In: IFT annual meeting book of abstracts No: 50-2, July 15–20, Chicago.

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