Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment-Reference-Cited by-同舟云学术

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

Published:2009-10 Issue:8 Volume:42 Page:1023-1033
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sadilova Eva,Stintzing Florian C.,Kammerer Dietmar R.,Carle Reinhold

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Stability of concord grape (V. labrusca) anthocyanins in model systems;Calvi;Journal of Food Science,1978

4. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants;Cevallos-Casals;Food Chemistry,2004

5. Thermal degradation of black raspberry anthocyanin pigments in model systems;Daravingas;Journal of Food Science,1968

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