Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

European Food Research and Technology

Volumn 223, Issue 1, 2006, Pages 83-90

  Hubbermann, Eva Maria ^a   Heins, Anja ^a   Stöckmann, Heiko ^a   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

Anthocyanins; Black currant; Colour; Elderberry; Food grade acids; Hydrocolloids; Salt; Stability; Sugars

Indexed keywords

RIBES HUDSONIANUM; SAMBUCUS;

EID: 33645988209     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0139-2     Document Type: Article

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