Effects of concentration prior to cold-stabilization on anthocyanin stability in concord grape juice

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 21, 2010, Pages 11325-11332

  Alongi, Kristin S ^a   Padilla Zakour, Olga I ^a   Sacks, Gavin L ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

anthocyanin 3 glucoside; Concord; grape concentrate; potassium bitartrate

Indexed keywords

ABSORBANCES; CONCORD; COPIGMENTATION; CYANIDIN; FLAVYLIUM; GRAPE CONCENTRATE; GRAPE JUICE; HPLC ANALYSIS; ION CONCENTRATIONS; PROPORTIONAL CHANGE; SHELF LIFE; STABILITY TESTING; T-TESTS;

COLOR; CONCENTRATION (PROCESS); CRYSTALS; FRUIT JUICES; FRUITS; STABILIZATION;

ANTHOCYANINS;

ANTHOCYANIN;

ARTICLE; BEVERAGE; CHEMISTRY; COLD; FOOD STORAGE; FRUIT; VITIS;

ANTHOCYANINS; BEVERAGES; COLD TEMPERATURE; FOOD STORAGE; FRUIT; VITIS;

VITACEAE; VITIS LABRUSCA;

EID: 78149340898     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102223f     Document Type: Article

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