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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Vydáno v:Front Nutr
Hlavní autoři: Muche, Bizuayehu M., Speers, R. Alex, Rupasinghe, H. P. Vasantha
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2018
Témata:
Nutrition
On-line přístup: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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