Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments-Reference-Cited by-同舟云学术

Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments

Published:2018-03-25 Issue:4 Volume:83 Page:911-921
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dorris Matthew R.¹,Voss Danielle M.¹,Bollom Mark A.¹,Krawiec-Thayer Mitchell P.²,Bolling Bradley W.¹^ORCID

Affiliation:

1. Dept. of Food Science; Univ. of Wisconsin-Madison; 1065 Linden Drive Madison WI 53706 U.S.A

2. Dept. of Chemistry; Univ. of Wisconsin-Madison; 1101 Univ. Avenue Madison WI 53706 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14106/fullpdf

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3. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products;Brownmiller;Journal of Food Science,2008

4. Products formed in model wine solutions involving anthocyanins, procyanidin B-2, and acetaldehyde;Dallas;Journal of Agricultural and Food Chemistry,1996

5. Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural;Debicki-Pospisil;Journal of Food Science,1983

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