Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars

CYTA - Journal of Food

Volumn 9, Issue 3, 2011, Pages 237-242

  Kopjar, M ^a   Pilizota V ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Anthocyanins; Blackberry; Heating; Stability; Sugars

Indexed keywords

BLACKBERRY; BLACKBERRY JUICE; FIRST-ORDER REACTION MODEL; HALF LIVES; HEATING TIME; K-VALUES;

ACTIVATION ENERGY; DEGRADATION; GLUCOSE; HEATING; INVESTMENTS; RATE CONSTANTS; SUGAR (SUCROSE);

ANTHOCYANINS;

EID: 80054986797     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.522735     Document Type: Article

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