Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries-Reference-Cited by-同舟云学术

Enhancing anthocyanin–phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries

Published:2022-08-17 Issue:9 Volume:87 Page:3809-3821
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jung Jooyeoun¹,Lin Chieh‐Yi¹^ORCID,Zhao Yanyun¹^ORCID

Affiliation:

1. Department of Food Science and Technology Oregon State University Corvallis Oregon USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16269

Reference43 articles.

1. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex

2. The effect of surfactant Tween 80 on the hydrophilicity, water vapor permeation, and the mechanical properties of cassava starch and poly(butylene adipate-co-terephthalate) (PBAT) blend films

3. Cao X. Zhang Y. Zhang F. Wang Y. Yi J. &Liao X.(2011).Effects of high hydrostatic pressure on enzymes phenolic compounds anthocyanins polymeric color and color of strawberry pulps.Journal of the Science of Food and Agriculture 91(5).

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3. Progress on molecular modification and functional applications of anthocyanins;Critical Reviews in Food Science and Nutrition;2023-07-24

4. Cellulose nanofiber‐based emulsion coatings with enhanced hydrophobicity and surface adhesion for preserving anthocyanins within thermally processed blueberries packed in aqueous media;Journal of Food Process Engineering;2023-01-16