Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts

European Food Research and Technology

Volumn 229, Issue 6, 2009, Pages 949-960

  Maier, Thorsten ^a   Fromm, Matthias ^a   Schieber, Andreas ^b   Kammerer, Dietmar R ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Anthocyanins; Antioxidant activity; Flavonoids; Polyphenols; Processing; Storage

Indexed keywords

AMBIENT TEMPERATURES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; EFFECT OF TEMPERATURE; FLAVONOIDS; GELATIN GELS; GRAPE POMACE; NEON LIGHTS; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLS; STORAGE STABILITY; TOTAL LOSS; TOTAL PHENOLIC CONTENT;

ASSAYS; GELS; NEON; TEMPERATURE;

PHENOLS;

VITACEAE;

EID: 77952099589     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1134-9     Document Type: Article

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