Thermal kinetics of color degradation of mulberry fruit extract

Nahrung - Food

Volumn 47, Issue 2, 2003, Pages 132-135

  Suh, Hyung Joo ^a   Noh, Dong Ouk ^b   Kang, Chang Soo ^c   Kim, Jin Man ^a   Lee, Seog Won ^a  

^a Korea University   (South Korea)

^b Kaya University   (South Korea)

^c Hyejeon University   (South Korea)

Author keywords

Color degradation; Mulberry fruit extract; Thermal kinetics

Indexed keywords

ACIDITY; ARTICLE; DEGRADATION KINETICS; FRUIT COLOR; HEAT TREATMENT; LIGHT ABSORPTION; NONBIOLOGICAL MODEL; PH MEASUREMENT; TEMPERATURE DEPENDENCE; CHEMISTRY; HEAT; KINETICS; MULBERRY; PH; PHYSIOLOGY; PIGMENTATION; THERMODYNAMICS;

MORUS (PLANT);

ANTHOCYANIN; PLANT EXTRACT;

ANTHOCYANINS; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MORUS; PIGMENTATION; PLANT EXTRACTS; THERMODYNAMICS;

EID: 0242488897     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390024     Document Type: Article

References (25)

1. Aguerre, R. J., Suárez, C., Viollaz, P. E., J. Food Sci. 1986, 51, 1547-1549.
2. Ahmed, J., Shivhare, U. S., Raghvan, G. S. V., J. Food Eng. 2000, 44, 239-244.
3. Berk, Z., Introduction to Biochemistry of Food, Elsevier Scientific Publishing, Amsterdam 1980, pp. 36-45.
4. Berry, B. W., J. Food Sci. 1998, 63, 797-800.
5. Brouillard, R., in: Harborne, J. B. (Ed.), The Flavonoids. Advances in Research since 1980, Champman and Hall, London 1988, pp. 525-568.
6. Cabrita, L., Fossen, T., Andersen, Ø. M., Food Chem. 2000, 68, 101-107.
7. Cho, N. J., Kim, A. J., Lee, S. K., Kim, S. Y., Lee, W. C., Food Sci. Biotech. 2000, 9, 32-37.
8. Ibarz, A., Pagán, J., Garza, S., J. Sci. Food Agric. 2000, 80, 1162-1168.
9. Ibarz, A., Pagán, J., Garza, S., J. Food Eng. 1999, 39, 415-422.
10. Kim, S. Y., Park, K. J., Lee, W. C., Kor. J. Med. Crop Sci. 1998, 6, 204-209.
11. Krug, R. R., Hunter, W. G., Grieger, R. A., J. Phys. Chem. 1976, 80, 2335-2341.
12. Lamson, N. I., in: Burns, R. M., Honkala, B. H. (Eds.), Technical Coordinators: Silvics of North America, Hardwoods. Agric. Handb. Washington 1990, pp. 470-473.
13. Lee, H. A., Wicker, L., J. Food Sci. 1991, 56, 466-468, 483.
14. Lee, L. S., Rhim, J. W., Kor. J. Food Sci. Technol. 1997, 29, 497-501.
15. Ponting, J. D., Sanshuck, D. W., Brekke, J. E., Food Res. 1960, 25, 471-478.
16. Saenz, C., Sepulveda, A., Araya, E., Calvo, C., Lebensm.-Wiss.-Technol. 1993, 26, 417-421.
17. Shin, S., Bhowmik, S. R., J. Food Eng. 1993, 27, 417-421.
18. Simpson, K. L., Lee, T. C., Rodrigue, J. H., Chichester, C. O., in: Goodwin, T. W. (Ed.), Chemistry and Biochemistry of Plant Pigment, Academic Press, New York 1976, pp. 128-155.
19. Singh, R. K., Lund, D. B., Buclow, F. H., J. Food Sci. 1983, 48 939-944.
20. Skrede, G., J. Food Sci. 1985, 50, 514-525.
21. Tinsley, I. J., Bockian, A. H., Food Res. 1960, 25, 161-173.
22. Toribio, J. L., Lozano, J. E., J. Food Sci. 1986, 51, 172-175, 179.
23. Vines, R. A., Trees, Shrubs, and Woody Vines of the Southwest, Austin, University of Texas Press, TX 1960, pp. 108-113.
24. Weemaes, C. A., Ooms, V., Loey, A. M., Hendrikx, M. E., J. Agric. Food Chem. 1999, 47, 2404-2409.
25. Zsakó, J., J. Thermal Anal. 1976, 9, 101-108.