Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

Food Research International

Volumn 39, Issue 6, 2006, Pages 667-677

  Herbach, Kirsten M ^a   Rohe, Michael ^a   Stintzing, Florian C ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Additive; Ascorbic acid; Betacyanins; Citric acid; Hylocereus polyrhizus; Indicaxanthin formation; Isoascorbic acid; Purple pitaya; Stability; Thermal degradation

Indexed keywords

ADDITIVES; HEATING; STATISTICAL METHODS; SUGARS; SYNTHESIS (CHEMICAL); THERMAL EFFECTS;

BETACYANINS; CITRIC ACID; HYLOCEREUS POLYRHIZUS; INDICAXANTHIN FORMATION; ISOASCORBIC ACID; PURPLE PITAYA;

FOOD PRODUCTS;

HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 33645903546     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.01.004     Document Type: Article

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