Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées

European Food Research and Technology

Volumn 234, Issue 2, 2012, Pages 207-222

  Holzwarth, Melanie ^a   Korhummel, Sabine ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant activity; Color stability; Pur e processing; Storage; Strawberry anthocyanins

Indexed keywords

ANTIOXIDANT ACTIVITIES; COLOR MEASUREMENTS; COLOR RETENTION; COLOR STABILITY; ENZYMATIC TREATMENTS; HPLC-DAD-MS; NATIVE ENZYMES; PECTINESTERASE; PIGMENT STABILITY; POLYGALACTURONASE; POLYPHENOL OXIDASE; UNTREATED CONTROL;

COLOR; ENERGY STORAGE; FRUITS; POLYMERS;

ANTHOCYANINS;

FRAGARIA X ANANASSA;

EID: 84855887776     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1601-y     Document Type: Article

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