The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 1991-1997

  Altuner, Ergin Murat ^a   Tokuşoǧlu, Özlem ^b  

^a KASTAMONU UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Berry fruits; Berry juices; Extraction; Flavonols; Fruits; High hydrostatic pressure processing; Retention; Stability

Indexed keywords

BERRY FRUITS; BERRY JUICES; FLAVONOLS; HIGH HYDROSTATIC PRESSURE PROCESSING; RETENTION;

CONVERGENCE OF NUMERICAL METHODS; EXTRACTION; FOOD PROCESSING; FRUIT JUICES; FRUITS; HYDROSTATIC PRESSURE; STABILITY;

ANTHOCYANINS;

EID: 84884206441     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12185     Document Type: Review

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