Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage
作者： Hamidreza Alighourchi , Mohsen Barzegar
DOI: 10.1016/J.JFOODENG.2008.06.019
关键词: Chemistry 、 Polyphenol 、 Anthocyanin 、 Pigment 、 Pelargonidin 、 Food preservation 、 Food science 、 Cyanidin 、 Food storage 、 Titratable acid
摘要: … ΔE), pH, titratable acidity, and soluble solid content of reconstituted pomegranate juices were … Juice color was investigated using Hunterlab colorimeter. The anthocyanin content and …
cabdirect.org
elsevier.com
sci-hub.se 参考文章(24)
Pomegranates : Ancient Roots to Modern Medicine Pomegranates: ancient roots to modern medicine.. ,(2006) , 10.1201/9781420009866
Nuria Martí, Antonio Pérez-Vicente, Cristina García-Viguera, Influence of storage temperature and ascorbic acid addition on pomegranate juice Journal of the Science of Food and Agriculture. ,vol. 82, pp. 217- 221 ,(2002) , 10.1002/JSFA.1024
G.A. Garzon, R.E. Wrolstad, Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and Concentrate Journal of Food Science. ,vol. 67, pp. 1288- 1299 ,(2002) , 10.1111/J.1365-2621.2002.TB10277.X
Y. Zhang, X.S. Hu, F. Chen, J.H. Wu, X.J. Liao, Z.F. Wang, Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage Food Chemistry. ,vol. 106, pp. 669- 676 ,(2008) , 10.1016/J.FOODCHEM.2007.06.030
Debjani Dutta, Abhishek Dutta, Utpal Raychaudhuri, Runu Chakraborty, Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree Journal of Food Engineering. ,vol. 76, pp. 538- 546 ,(2006) , 10.1016/J.JFOODENG.2005.05.056
Wei-Dong Wang, Shi-Ying Xu, Degradation kinetics of anthocyanins in blackberry juice and concentrate Journal of Food Engineering. ,vol. 82, pp. 271- 275 ,(2007) , 10.1016/J.JFOODENG.2007.01.018
Ayşegül Kırca, Mehmet Özkan, Bekir Cemeroğlu, Effects of temperature, solid content and pH on the stability of black carrot anthocyanins Food Chemistry. ,vol. 101, pp. 212- 218 ,(2007) , 10.1016/J.FOODCHEM.2006.01.019
Ayşegül Kırca, Bekir Cemeroğlu, Degradation kinetics of anthocyanins in blood orange juice and concentrate Food Chemistry. ,vol. 81, pp. 583- 587 ,(2003) , 10.1016/S0308-8146(02)00500-9
Medeni Maskan, Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics Journal of Food Engineering. ,vol. 72, pp. 218- 224 ,(2006) , 10.1016/J.JFOODENG.2004.11.012
Berta Gonçalves, Ana Paula Silva, José Moutinho-Pereira, Eunice Bacelar, Eduardo Rosa, Anne S. Meyer, Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.) Food Chemistry. ,vol. 103, pp. 976- 984 ,(2007) , 10.1016/J.FOODCHEM.2006.08.039