Color Stability of Strawberry and Blackcurrant Syrups
- 1 January 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (1), 172-177
- https://doi.org/10.1111/j.1365-2621.1992.tb05449.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Nonenzymic Browning in Kiwifruit Juice Concentrate Systems during StorageJournal of Food Science, 1989
- Suitability of four blackcurrant cultivars for industrial syrup productionJournal of the Science of Food and Agriculture, 1984
- Distribution of Anthocyanins in Food PlantsPublished by Elsevier ,1982
- Analysis of AnthocyaninsPublished by Elsevier ,1982
- Stability of Anthocyanins in FoodsPublished by Elsevier ,1982
- The Anthocyanins of Grapes and WinesPublished by Elsevier ,1982
- Color Degradation in an Ascorbic Acid‐Anthocyanin‐Flavanol Model SystemJournal of Food Science, 1981
- EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATEJournal of Food Science, 1980
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acidInternational Journal of Food Science & Technology, 1968