Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1119-1126

  Tiwari, B K ^a   O'Donnell, C P ^a   Patras, A ^a,b   Brunton, N ^b   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Anthocyanin; Ascorbic acid; Colour; Ozone; Strawberry juice

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID;

ARTICLE; DEGRADATION KINETICS; FRUIT JUICE; OZONATION; STRAWBERRY;

FRAGARIA X ANANASSA;

EID: 56149127083     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.085     Document Type: Article

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