Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140°C)

Food Research International

Volumn 47, Issue 1, 2012, Pages 106-115

  Jiménez, Nadiarid ^a   Bohuon, Philippe ^b   Dornier, Manuel ^b   Bonazzi, Catherine ^c   Pérez, Ana Mercedes ^d   Vaillant, Fabrice ^b  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^b UMR QUALISUD   (France)

^c Université Paris Saclay   (France)

^d Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

Author keywords

Anthocyanins; Blackberry juice; Heat treatment; Kinetic modeling; Non enzymatic browning; Water activity

Indexed keywords

BLACKBERRY JUICE; CONFIDENCE INTERVAL; DEGRADATION REACTION; EFFECT OF WATER; ESTIMATED PARAMETER; FIRST-ORDER REACTION MODEL; HIGH TEMPERATURE; KINETIC MODELING; MONTE CARLO SIMULATION; NON-ENZYMATIC BROWNING; NON-ISOTHERMAL CONDITION; NON-ISOTHERMAL METHOD; QUARTZ SAND; WATER ACTIVITY;

ACTIVATION ENERGY; DEGRADATION; HEAT TREATMENT; INTELLIGENT SYSTEMS; ISOTHERMS; KINETICS; PARAMETER ESTIMATION; RATE CONSTANTS; REACTION KINETICS;

ANTHOCYANINS;

RUBUS;

EID: 84858723015     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.004     Document Type: Article

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