Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside...

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Veröffentlicht in:Front Nutr
Hauptverfasser: Muche, Bizuayehu M., Speers, R. Alex, Rupasinghe, H. P. Vasantha
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2018
Schlagworte:
Nutrition
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6209682/
https://ncbi.nlm.nih.gov/pubmed/30410884
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2018.00100
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