Anthocyanins and color degradation in ozonated grape juice

Food and Chemical Toxicology

Volumn 47, Issue 11, 2009, Pages 2824-2829

  Tiwari, B K ^a   O'Donnell, C P ^a   Patras, 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

Anthocyanins; Color; Grape juice; Ozone

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 O GLUCOSIDE; DELPHINIDIN 3 O GLUCOSIDE; MALVIDIN 3 O GLUCOSIDE; OZONE; UNCLASSIFIED DRUG;

ARTICLE; DECOLORIZATION; FOOD PRESERVATION; FOOD PROCESSING; GRAPE JUICE; KINETICS; OZONATION; TECHNIQUE;

ANTHOCYANINS; BEVERAGES; COLOR; MOLECULAR STRUCTURE; OZONE; VITIS;

VITACEAE;

EID: 70350203966     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.09.001     Document Type: Article

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