Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
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Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health BenefitsBioactive Compounds and Antioxidant Activity in Different Types of BerriesCyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health EffectsThe Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.Enhancing the health-promoting effects of tomato fruit for biofortified foodThe Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review.Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review.Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.Grain and sweet sorghum (Sorghum bicolor L. Moench) serves as a novel source of bioactive compounds for human health.Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers.Phytochemical uptake following human consumption of Montmorency tart cherry (L. Prunus cerasus) and influence of phenolic acids on vascular smooth muscle cells in vitro.Inheritance analysis and mapping of quantitative trait loci (QTL) controlling individual anthocyanin compounds in purple barley (Hordeum vulgare L.) grains.Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefitsEvaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder.Thermal stability of selected natural red extracts used as food colorants.Degradation Index for quality evaluation of commercial dietary supplements of bilberry extract.The glycemic response does not reflect the in vivo starch digestibility of fiber-rich wheat products in healthy men.Polyphenol patterns to trace sweet (Prunus avium) and tart (Prunus cerasus) varieties in cherry jam.Effects of different depth of grain colour on antioxidant capacity during water imbibition in wheat (Triticum aestivum L.).Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice.High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa).Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba var vulgaris) concentrate.Stabilization of anthocyanins in blackberry juice by glutathione fortification.Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.The effect of temperature on the color of red wines.Optimization of the Ultrasound-Assisted Extraction of Phenolic Compounds from Brosimum alicastrum Leaves and the Evaluation of Their Radical-Scavenging Activity.Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage.Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice.Kinetic modeling of anthocyanin degradation and microorganism growth during postharvest storage of açai fruits (Euterpe oleracea).A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time.High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.
P2860
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P2860
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2010
@uk
name
Effect of thermal processing o ...... ms and kinetics of degradation
@en
Effect of thermal processing o ...... ms and kinetics of degradation
@nl
type
label
Effect of thermal processing o ...... ms and kinetics of degradation
@en
Effect of thermal processing o ...... ms and kinetics of degradation
@nl
prefLabel
Effect of thermal processing o ...... ms and kinetics of degradation
@en
Effect of thermal processing o ...... ms and kinetics of degradation
@nl
P2093
P1476
Effect of thermal processing o ...... ms and kinetics of degradation
@en
P2093
Ankit Patras
B.K. Tiwari
Colm O'Donnell
Nigel. P. Brunton
P356
10.1016/J.TIFS.2009.07.004
P577
2010-01-01T00:00:00Z