The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)

Flavour and Fragrance Journal

Volumn 19, Issue 4, 2004, Pages 281-286

  Kouniaki, Sofia ^a   Kajda, Paul ^a   Zabetakis, Ioannis ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF ATHENS   (Greece)

Author keywords

Anthocyanins; Ascorbic acid; Blackcurrants; Colour; High pressure

Indexed keywords

AROMATIC COMPOUNDS; FOOD PRESERVATION; FRUIT JUICES; HYDROSTATIC PRESSURE; LIQUID CHROMATOGRAPHY; NUTRITION; PIGMENTS;

ANTHOCYANINS; BLACKCURRANTS; HIGH-PRESSURE PROCESSING (HPP);

FLAVORS;

ANTHOCYANIN; ASCORBIC ACID; DELPHINIDIN; FLAVONOID;

ARTICLE; BLACK CURRANT; CONTROLLED STUDY; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROSTATIC PRESSURE; LOW TEMPERATURE; MOLECULAR STABILITY; NONHUMAN; NUTRITIONAL VALUE; ROOM TEMPERATURE; SAMPLE; STRUCTURE ANALYSIS; TIME;

RIBES; RIBES NIGRUM;

EID: 3242790200     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1344     Document Type: Article

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