Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2488-2496

  de Moura, Sílvia Cristina Sobottka Rolim ^a   da Tavares, Paulo Eduardo Rocha ^a   Germer, Sílvia Pimentel Marconi ^a   Nisida, Alba Lucia Andrade Coelho ^a   Alves, Adriana Barreto ^a   Kanaan, Alexandre Saikali ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Colour; Functional foods; Low calorie; Phenolic compounds; Stability

Indexed keywords

ARRHENIUS MODELS; COLOUR STABILITY; DEGRADATION KINETICS; FUNCTIONAL FOODS; LOW CALORIE; PHENOLIC COMPOUNDS; POLYPHENOLS; STORAGE TEMPERATURES; STORAGE TIME; TOTAL SOLUBLE SOLIDS; WATER ACTIVITY;

ACTIVATION ENERGY; ANTHOCYANINS; COLOR; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; REACTION RATES; SUGARS;

PHENOLS;

RUBUS;

EID: 84864410126     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0578-7     Document Type: Article

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