Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 4, 2004, Pages 503-513

  Landbo, Anne Katrine ^a   Meyer, Anne S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Anthocyanins; Black currant; Enzymes; HPLC; Juice; Maceration

Indexed keywords

ANTIOXIDANTS; CATALYSIS; COMPOSITION EFFECTS; CRUSHING; ENZYMES; FOOD PROCESSING; HIGH PRESSURE LIQUID CHROMATOGRAPHY; OXIDATION; PHENOLS; PIGMENTS; THERMAL EFFECTS; TURBIDITY;

ANTHOCYANINS; ANTIOXIDANT POTENCY; BLACK CURRANT JUICE; ENZYMATIC MACERATION TREATMENTS; ENZYME PREPARATIONS; PHENOLICS;

FRUIT JUICES;

ANTHOCYANIN; BLACK CURRANT EXTRACT; FORMAZAN; LOW DENSITY LIPOPROTEIN; PECTIN LYASE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPERGILLUS; ASPERGILLUS ACULEATUS; ASPERGILLUS NIGER; BERRY; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG POTENCY; ENZYME THERAPY; EXPERIMENTATION; FOOD PROCESSING; FRUIT JUICE; HUMAN; IN VITRO STUDY; INTERMETHOD COMPARISON; LIPID OXIDATION; MOLECULAR CLONING; NEPHELOMETRY; NONHUMAN; REACTION ANALYSIS; RESPONSE SURFACE METHOD; TEMPERATURE SENSITIVITY; TIME; TURBIDITY;

ASPERGILLUS ACULEATUS; ASPERGILLUS NIGER; RIBES; RIBES HUDSONIANUM;

EID: 7944233860     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.08.003     Document Type: Article

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