Effect of added sugar and ascorbic acid on the anthocyanin content of high pressure processed strawberry juices during storage

Berries have high nutritional value and can be processed in many kinds of ways. Their pigments (anthocyanins, flavonoids, carotenoids) have antioxidant properties, effectively neutralize the health-damaging free radicals. High hydrostatic pressure (HHP) technology is a minimal processing technique w...

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Veröffentlicht in:	Journal of physics. Conference series 2017-10, Vol.950 (4), p.42005
Hauptverfasser:	Salamon, B, Farkas, V, Kenesei, Gy, Dalmadi, I
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Anthocyanins Antioxidants Ascorbic acid Carotenoids Design of experiments Flavonoids Free radicals Hydrostatic pressure Low molecular weights Physics Pigments Room temperature Strawberries Vitamin C
Online-Zugang:	Volltext
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