The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices-Reference-Cited by-同舟云学术

The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices

Published:2013-05 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Altuner Ergin Murat¹,Tokuşoğlu Özlem²

Affiliation:

1. Department of Biology; Kastamonu University; Faculty of Science and Arts; Kuzeykent; TR-37100; Kastamonu; Turkey

2. Department of Food Engineering; Celal Bayar University; Engineering Faculty; TR-45040; Manisa; Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference56 articles.

1. High pressure processing of fruits and vegetables;Ahmed;Stewart Postharvest Review,2006

2. Altuner , E.M. Tokuşoğlu , Ö. 2012 The effect of high hydrostatic pressure processing on anthocyanins and flavonols of berry fruits and berry juices

3. Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk;Altuner;European Food Research and Technology,2006

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