Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 701-706

  Yu, Yong ^b   Lin, Yi ^b   Zhan, Yao ^b   He, Jingsong ^b   Zhu, Songming ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Anthocyanin; Ascorbic acid; Color; High pressure processing; Kinetics; Storage

Indexed keywords

BAYBERRY JUICES; EFFECT OF HIGH PRESSURE; FIRST-ORDER KINETIC MODELS; HIGH PRESSURE PROCESSING; PRESSURE TREATMENTS; RETENTION RATIO; ROOM TEMPERATURE; UNTREATED CONTROL;

ANTHOCYANINS; COLOR; ENERGY STORAGE; ENZYME KINETICS;

ASCORBIC ACID;

EID: 84880868748     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.036     Document Type: Article

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