Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 3, 2013, Pages 693-699

  Howard, Luke R ^a   Brownmiller, Cindi ^a   Prior, Ronald L ^a   Mauromoustakos, Andy ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

cylodextrin; anthocyanins; chokeberries; juice; processing; storage

Indexed keywords

CHOKEBERRIES; JUICE; MARGINAL PROTECTION; PH LEVELS; PROTECTIVE EFFECTS;

ENERGY STORAGE; PROCESSING;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; BETA CYCLODEXTRIN DERIVATIVE;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; PH;

ANTHOCYANINS; ANTIOXIDANTS; BETA-CYCLODEXTRINS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; REFRIGERATION;

PHOTINIA;

EID: 84872857124     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3038314     Document Type: Article

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