Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads

LWT

Volumn 52, Issue 2, 2013, Pages 131-138

  Holzwarth, Melanie ^a   Korhummel, Sabine ^a   Siekmann, Therese ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Jams; PCA; Pectin type; Spreads; Storage; Strawberry anthocyanins

Indexed keywords

COLOR; FOOD STORAGE; FRUITS; METAL IONS; METALS;

COLOR RETENTION; JAM; PCA; PECTIN TYPE; PROCESS CONDITION; REDUCED PRESSURE; SPREAD; STORAGE CONDITION; STRAWBERRY ANTHOCYANINS; STRAWBERRY JAMS;

ANTHOCYANINS;

FRAGARIA X ANANASSA;

EID: 84875811568     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.020     Document Type: Article

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