Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties

Author:

Yıldız Dilay,Gürel Duygu Benzer,Çağındı Özlem,Kayaardı Semra

Publisher

Elsevier BV

Subject

Cell Biology,Developmental Biology,Plant Science,Genetics,Biochemistry

Reference35 articles.

1. Cherry antioxidants: from farm to table;Ferretti;Molecules,2010

2. Anthocyanin profile and antioxidant capacity of sour cherry juice, Ankara University, Institute of Science and Technology;Damar;Dep. Food Eng.,2010

3. Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice;Altuntas;Int. J. Food Sci. Technol.,2010

4. Production possibility of ready to drink sour cherry juice by reducing acidity, Ankara University, Institute of Science and Technology;Yeşilören;Dep. Food Eng.,2012

5. The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry;Parveez Zia;Food Chem.,2021

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