Concepedia

Effects of processing parameters on colour stability of strawberry nectar from puree

Manfred Gössinger, Stefan Moritz, Monika Hermes, Silvia Wendelin, Hannes Scherbichler, Karl Stich, Emmerich Berghofer

Journal of Food Engineering · 2008 · 85 citations · 35 references

DOI

Concepts

References

35

Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits

Wilhelmina Kalt, Charles F. Forney, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 1999 · 975 citations

, , +17

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

, , +10

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Marina Heinonen, Anne S. Meyer, E. N. Frankel · Journal of Agricultural and Food Chemistry · 1998 · 634 citations

, , +16

The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex

Anna Bąkowska, Alicja Z. Kucharska, Jan Oszmiański · Food Chemistry · 2003 · 302 citations

, , +12

Anthocyanin Color Behavior and Stability during Storage:  Effect of Intermolecular Copigmentation

Maarit J. Eiro, Marina Heinonen · Journal of Agricultural and Food Chemistry · 2002 · 286 citations

, , +15