Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

European Food Research and Technology

Volumn 228, Issue 6, 2009, Pages 975-983

  Cao, Shaoqian ^a   Liu, Liang ^b   Lu, Qi ^a   Xu, Yuan ^a   Pan, Siyi ^a   Wang, Kexin ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Anthocyanins; Ascorbic acid; Blood orange; Degradation; Flavonoids; Sugars

Indexed keywords

BLOOD; FRUIT JUICES; GLUCOSE; KETONES; ORGANIC ACIDS; REACTION KINETICS; SUGAR (SUCROSE);

ANTHOCYANINS; ASCORBIC ACID; BLOOD ORANGE; DEGRADATION RATES; FLAVONOIDS; INTEGRATED EFFECTS; INTRINSIC FACTORS; PROMOTING EFFECTS; PROTECTIVE EFFECTS; SYNERGISTIC EFFECTS; THERMAL DEGRADATIONS;

DEGRADATION;

EID: 62949083108     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1015-2     Document Type: Article

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