In:
Journal of Food Science, Wiley, Vol. 50, No. 4 ( 1985-07), p. 901-904
Abstract:
The stability of the red color of pigmented orange fruit juice was somewhat improved by pasteurization with microwaves and addition of tartaric acid and gluthathione as mildly acidic and antioxidant agents, respectively. Highest stability was obtained through the formation of complexes between anthocyanins and phenolic compounds, such as rutin and caffeic acid.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1985.50.issue-4
DOI:
10.1111/j.1365-2621.1985.tb12976.x
Language:
English
Publisher:
Wiley
Publication Date:
1985
detail.hit.zdb_id:
2006705-7
detail.hit.zdb_id:
241615-3
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