Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Kechinski, Carolina Pereira ^a   Guimarães, Pâmela Virgínia Ramos ^a   Noreña, Caciano Pelayo Zapata ^a   Tessaro, Isabel Cristina ^a   Marczak, Lígia Damasceno Ferreira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Anthocyanin; Blueberry; Kinetics; Thermal processing; Thermodynamic functions

Indexed keywords

ANTHOCYANIN;

ARTICLE; BEVERAGE; BLUEBERRY; COOKING; FOOD PRESERVATION; HEAT; KINETICS; METABOLISM; METHODOLOGY; THERMODYNAMICS;

ANTHOCYANINS; BEVERAGES; BLUEBERRY PLANT; COOKERY; FOOD PRESERVATION; HOT TEMPERATURE; KINETICS; THERMODYNAMICS;

VACCINIUM;

EID: 77953896378     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01479.x     Document Type: Article

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