Effects of Clarification and Storage on Anthocyanins and Color of Pomegranate Juice Concentrates

Journal of Food Quality

Volumn 35, Issue 4, 2012, Pages 272-282

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

^a Water Control Laboratory   (Turkey)

^b Ministry of Food   (Turkey)

^c PAMUKKALE UNIVERSITY   (Turkey)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR FORMATION; FIRST-ORDER REACTION MODEL; GOOD CORRELATIONS; POMEGRANATE JUICES; STORAGE TEMPERATURES;

CLARIFIERS; COLOR; DEGRADATION; POLYMERS;

ANTHOCYANINS;

LYTHRACEAE;

EID: 84864303809     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00451.x     Document Type: Article

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