Anthocyanin and colour changes during processing of pomegranate (Punica granatum L.; Cv. Hicaznar) juice from sacs and whole fruit

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1644-1651

  Turfan, Özge ^a   Türkyilmaz, Meltem ^b   Yemi, Oktay ^c   Özkan, Mehmet ^b  

^a Water and Wastewater Administration (ASAT)   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

^c PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Clarification; cv. Hicaznar; Pasteurisation; Polymeric colour; Pomegranate juice; Punica granatum L.; Sacs

Indexed keywords

CV. HICAZNAR; PASTEURISATION; POLYMERIC COLOUR; POMEGRANATE JUICES; PUNICA GRANATUM L.; SACS;

CLARIFIERS; COLOR; FRUITS; PASTEURIZATION; PLANTS (BOTANY); POLYMERS;

ANTHOCYANINS;

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3,5 DIGLUCOSIDE; DELPHINIDIN 3 GLUCOSIDE; DELPHINIDIN 3,5 DIGLUCOSIDE; GELATIN; GLUCOSIDE; PELARGONIDIN 3 GLUCOSIDE; PELARGONIDIN 3,5 DIGLUCOSIDE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; CLARIFICATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRUG DETERMINATION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PASTEURIZATION; POMEGRANATE; POMEGRANATE JUICE;

LYTHRACEAE; PUNICA GRANATUM;

EID: 80051799990     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.024     Document Type: Article

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