Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Color of Chinese Bayberry Juice

International Journal of Food Properties

Volumn 19, Issue 2, 2016, Pages 443-453

  Su, Guangming ^a   Zhu, Songming ^a,b   Xu, Menglong ^a   Ramaswamy, Hosahalli S ^c   Lin, Yi ^a   Yu, Yong ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Anthocyanin; Chinese bayberry; Color; High pressure processing

Indexed keywords

ACTIVATION ENERGY; COLOR; DEGRADATION;

ANTHOCYANIN CONTENT; ANTHOCYANIN PIGMENT; BAYBERRY JUICES; CHINESE BAYBERRY; DEGRADATION KINETICS; FIRST-ORDER MODELS; HIGH PRESSURE PROCESSING; PRESSURE SENSITIVE;

ANTHOCYANINS;

EID: 84948823658     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1038562     Document Type: Article

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