Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Food Chemistry

Volumn 181, Issue , 2015, Pages 94-100

  Bursać Kovačević, Danijela ^a   Putnik, Predrag ^a   Dragović Uzelac, Verica ^a   Vahčić, Nada ^a   Babojelić, Martina Skendrović ^b   Levaj, Branka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Anthocyanins; Color parameters; Conventional; Low sugar jam; Organic; Strawberry puree

Indexed keywords

COLOR; COLORIMETRY; CULTIVATION; FRUITS; PLANTS (BOTANY);

COLOR PARAMETER; CONVENTIONAL; LOW-SUGAR JAM; ORGANIC; STRAWBERRY PUREE;

ANTHOCYANINS;

ANTHOCYANIN; SUGAR; CARBOHYDRATE;

ARTICLE; COLOR; COLORIMETRY; CULTIVAR; DEGRADATION; FOOD PRESERVATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLID PHASE EXTRACTION; STRAWBERRY; AGRICULTURE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FRAGARIA; FRUIT; GROWTH, DEVELOPMENT AND AGING; ORGANIC FARMING; PROCEDURES;

FRAGARIA X ANANASSA;

AGRICULTURE; ANTHOCYANINS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD HANDLING; FRAGARIA; FRUIT; ORGANIC AGRICULTURE;

EID: 84923597958     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.063     Document Type: Article

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