Stability of anthocyanins in high pressure homogenisation

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 716-719

  Frank, Kerstin ^a   Köhler, Karsten ^a   Schuchmann, Heike Petra ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Anthocyanins; Bioactive ingredients; Emulsification; Encapsulation; Mechanical stress; Stability; Thermal stress

Indexed keywords

AQUEOUS EMULSION; BIOACTIVE INGREDIENTS; ELEVATED TEMPERATURE; EMULSIFICATION PROCESS; EMULSION DROPLETS; EXTRACT SOLUTIONS; HEALTH BENEFITS; HIGH PRESSURE; HOMOGENISATION; INCREASED TEMPERATURE; MAIN PARAMETERS; MECHANICAL SHEAR; MECHANICAL STRESS; NATURAL ENVIRONMENTS; PROCESSING TIME; THERMAL STRESSING;

DEGRADATION; EMULSIFICATION; EMULSIONS; ENCAPSULATION; STABILITY; THERMAL STRESS;

ANTHOCYANINS;

ANTHOCYANIN; ICE; VACCINIUM MYRTILLUS EXTRACT; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL MODIFICATION; COOLING; DEGRADATION; ENCAPSULATION; FOOD PROCESSING; HIGH PRESSURE HOMOGENIZATION; MECHANICAL STRESS; MOLECULAR STABILITY; PH; PRESSURE; TEMPERATURE SENSITIVITY; TEMPERATURE STRESS; TIME;

VACCINIUM MYRTILLUS;

EID: 80052703810     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.086     Document Type: Article

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