Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization

LWT

Volumn 42, Issue 6, 2009, Pages 1144-1152

  Ngo, Thao ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Color stability; Metallo pigment complex; Red pears

Indexed keywords

ACETONE; FRUITS; POLYMERIZATION; SOLUTIONS; STABILIZATION;

AQUEOUS ACETONE; COLOR STABILITY; HAZE FORMATION; METALLIC IONS; METALLO-PIGMENT COMPLEX; PHENOLICS; PRE-TREATMENTS; RED PEAR; STANNOUS IONS; TANNIC ACID;

ANTHOCYANINS;

PYRUS;

EID: 62449224619     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.02.013     Document Type: Article

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