Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

Food Chemistry

Volumn 210, Issue , 2016, Pages 422-427

  Roidoung, Sunisa ^a   Dolan, Kirk D ^a,b   Siddiq, Muhammad ^a  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Anthocyanins; Antioxidant; Catechin; Color; Gallic acid; Hesperidin

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; COLOR; FLAVONOIDS; FRUIT JUICES; ORGANIC COMPOUNDS; PHENOLS;

BROWNING INDEX; CATECHIN; COLOR INTENSITY; CRANBERRY JUICE; GALLIC ACIDS; HESPERIDIN; VITAMIN C;

QUALITY CONTROL;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CATECHIN; GALLIC ACID; HESPERIDIN; PHENOL;

ARTICLE; BROWNING INDEX; CONTROLLED STUDY; CRANBERRY JUICE; DEGRADATION; FOOD COLOR; FORTIFIED FOOD; HEATING; NUTRITIONAL PARAMETERS; PASTEURIZATION; SOLUBILITY; TEMPERATURE; ANALYSIS; BEVERAGE; CHEMISTRY; COLOR; CRANBERRY;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; COLOR; GALLIC ACID; VACCINIUM MACROCARPON;

EID: 84965014463     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.133     Document Type: Article

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