Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 853-857

  Mercali, Giovana Domeneghini ^a   Jaeschke, Débora Pez ^a   Tessaro, Isabel Cristina ^a   Marczak, Ligia Damasceno Ferreira ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Acerola pulp; Anthocyanins; Ohmic heating; Thermal processing

Indexed keywords

ACEROLA; CONVENTIONAL HEATING; DEGRADATION KINETICS; ENTHALPY OF ACTIVATION; ENTROPY OF ACTIVATION; FIRST-ORDER REACTION MODEL; HEATING TECHNOLOGY; THERMODYNAMIC PARAMETER;

ACTIVATION ENERGY; ANTHOCYANINS; DEGRADATION; HEAT TREATMENT; JOULE HEATING; RATE CONSTANTS; THERMAL PROCESSING (FOODS);

HEATING;

ANTHOCYANIN;

ACEROLA; ARTICLE; CONTROLLED STUDY; DEGRADATION KINETICS; ENERGY; ENTROPY; FRUIT; HEAT TREATMENT; INTERMETHOD COMPARISON; MALPIGHIACEAE; MOLECULAR MODEL; OHMIC HEATING; PLANT STRUCTURES; TEMPERATURE; THERMODYNAMICS;

ANTHOCYANINS; FOOD HANDLING; HOT TEMPERATURE; KINETICS; MALPIGHIACEAE; PLANT EXTRACTS; THERMODYNAMICS;

EID: 84866872790     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.024     Document Type: Article

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