Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

International Journal of Food Science and Technology

Volumn 48, Issue 5, 2013, Pages 992-998

  Greiby, Ibrahim ^a   Siddiq, Muhammad ^b   Dolan, Kirk D ^a,b   Kelkar, Shantanu ^a,c  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

^c Michigan State University   (United States)

Author keywords

Anthocyanins; Cherry (Prunus cerasus L.) pomace; Degradation; Hunter colour; Moisture; Non isothermal

Indexed keywords

COLOUR DIFFERENCES; EXPERIMENTAL DATUM; FIRST-ORDER KINETIC MODELS; FIRST-ORDER MODELS; NONISOTHERMAL; PRUNUS CERASUS; THERMAL DEGRADATION KINETICS; ZERO ORDER KINETICS;

ANTHOCYANINS; COLOR; DEGRADATION; ISOTHERMS; KINETIC THEORY; KINETICS; MOISTURE; MOISTURE DETERMINATION;

COLOR COMPUTER GRAPHICS;

PRUNUS CERASUS;

EID: 84876322084     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12051     Document Type: Article

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