Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1245-1252

  Patras, Ankit ^a,b   Brunton, Nigel P ^a   Tiwari, B K ^b   Butler, Francis ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Anthocyanins; Ascorbic acid; Colour; Kinetics; Strawberry jam

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; BIOACTIVE COMPOUNDS; COLOUR DEGRADATION; DEGRADATION KINETICS; FIRST ORDER KINETICS; HIGHER TEMPERATURES; NUTRITIONAL PARAMETERS; STORAGE TIME; STRAWBERRY JAM; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLS;

AGENTS; ANTHOCYANINS; COLOR; DEGRADATION; KETONES; KINETICS; ORGANIC ACIDS; PHENOLS; RATE CONSTANTS;

FRUITS;

FRAGARIA X ANANASSA;

EID: 80051543932     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0226-7     Document Type: Article

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