Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice
The purpose of this investigation is to study the influence of high intensity ultrasound and pasteurization on the stability of anthocyanins and their content in strawberry juice. Different ultrasound process parameters for the treatment of juices are compared to the classical thermal treatments. Fo...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
| Schlagworte: | |
| Online-Zugang: | http://hrcak.srce.hr/file/103539 |
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