Color stability and anthocyanins retention in microwave‐thermally treated rose powder extracts during storage-Reference-Cited by-同舟云学术

Color stability and anthocyanins retention in microwave‐thermally treated rose powder extracts during storage

Published:2020-07-09 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Barani Yoon Hlaine¹²,Zhang Min¹³^ORCID,Bhandari Bhesh⁴,Wang Bing⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China

3. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

4. School of Agriculture and Food Sciences University of Queensland Brisbane QLD Australia

5. Shandong Huamei Biology Science & Technology Co. Pingyin China

Funder

National Key R&D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14727

Reference39 articles.

1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE

2. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

3. Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears

4. Evaluation of in vitro antioxidant activity of flowers of Cassia fistula Linn;Bhalodia N.;International Journal of PharmTech Research,2011

5. Effect of sulphur dioxide, ethyl alcohol, maceration temperature and time on extraction of phenolic compounds of Visits vinifera L. Cvs Okuzgozu and Bogazkere grapes in model wine solutions;Bozdogan A.;Asian Journal of Chemistry,2009

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