Release and Degradation of Anthocyanins and Phenolics from Blueberry Pomace during Thermal Acid Hydrolysis and Dry Heating
Author:
Affiliation:
1. Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar 34320, Istanbul, Turkey
2. Department of Food Science, Agricultural Center, Louisiana State University, Baton Rouge, Louisiana 70803, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401983c
Reference23 articles.
1. Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species
2. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins
3. Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines
4. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants
5. Improved Stability of Chokeberry Juice Anthocyanins by β-Cyclodextrin Addition and Refrigeration
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