Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 513-521

  Verbeyst, Lise ^a   Crombruggen, Kim Van ^a   Van Der Plancken, Iesel ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Anthocyanins; Degradation kinetics; High pressure processing; Raspberry; Thermal processing

Indexed keywords

ACTIVATION VOLUME; ARRHENIUS; ARRHENIUS AND EYRING EQUATIONS; CYANIDIN; DEGRADATION KINETICS; DEGRADATION RATE CONSTANTS; EFFECT OF PRESSURE; EFFECT OF TEMPERATURE; EYRING MODEL; FIRST-ORDER KINETIC MODELS; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; HIGH TEMPERATURE AND HIGH PRESSURE; JOINT CONFIDENCE; PARAMETERS ESTIMATED; PRESSURE DEPENDENCE; PROCESS VARIABLES; RASPBERRY; STATISTICAL DIFFERENCES; SYNERGISTIC EFFECT; THERMAL PROCESSING;

ACTIVATION ENERGY; ANTHOCYANINS; HIGH PRESSURE EFFECTS; KINETIC THEORY; RAPID THERMAL ANNEALING; RATE CONSTANTS; SUGARS;

DEGRADATION;

RUBUS GLAUCUS;

EID: 79955465878     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.015     Document Type: Article

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