Effects of pre-freezing, puree content and pasteurisation regime on colour stability of strawberry nectar made from puree

Journal of the Science of Food and Agriculture

Volumn 89, Issue 1, 2009, Pages 144-149

  Gössinger, Manfred ^a   Ullram, Thomas ^a   Hermes, Monika ^a   Wendelin, Silvia ^a   Berghold, Stefanie ^a   Halbwirth, Heidrun ^b   Stich, Karl ^b   Berghofer, Emmerich ^c  

^a Institute for Viticulture and Pomology   (Austria)

^b VIENNA UNIVERSITY OF TECHNOLOGY   (Austria)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Anthocyanins; Colour; Heating; L ascorbic acid; Nectar; Stability; Strawberry

Indexed keywords

FRAGARIA X ANANASSA;

EID: 58549094721     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3421     Document Type: Article

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