Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Syamaladevi, Roopesh M ^a   Sablani, Shyam S ^a   Tang, Juming ^a   Powers, Joseph ^a   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Glass transition; Maximally freeze concentrated matrix; Water activity; Weibull equation

Indexed keywords

ANTHOCYANIN; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD FREEZING; FOOD PRESERVATION; FOOD STORAGE; FREEZE DRYING; FRUIT; FUNCTIONAL FOOD; HALF LIFE TIME; KINETICS; PH; PIGMENTATION; ROSACEAE; TRANSITION TEMPERATURE; UNITED STATES;

ANTHOCYANINS; CALORIMETRY, DIFFERENTIAL SCANNING; FOOD STORAGE; FOOD, PRESERVED; FREEZE DRYING; FROZEN FOODS; FRUIT; FUNCTIONAL FOOD; HALF-LIFE; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, CHEMICAL; PIGMENTATION; ROSACEAE; TRANSITION TEMPERATURE; WASHINGTON; WATER;

RUBUS GLAUCUS;

EID: 79961127827     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02249.x     Document Type: Article

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