Degradation kinetics of anthocyanins in blackberry juice and concentrate

Journal of Food Engineering

Volumn 82, Issue 3, 2007, Pages 271-275

  Wang, Wei Dong ^a   Xu, Shi Ying ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Blackberry anthocyanins; Blackberry juice; Concentrate; Degradation kinetics; Juice

Indexed keywords

ACTIVATION ENERGY; ARRHENIUS PLOTS; DEGRADATION; JOULE HEATING; PIGMENTS; THERMODYNAMIC STABILITY;

ANTHOCYANINS; ARRHENIUS EQUATIONS; BLACKBERRY JUICE; DEGRADATION KINETICS;

FRUIT JUICES;

RUBUS; RUBUS FRUTICOSUS;

EID: 34247515501     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.01.018     Document Type: Article

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