Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

: Jams and marmalades are often wrongly believed to be stable products, as the degradation of pigments such as anthocyanins, browning reactions, and the formation of sugar degradation products may occur during storage. The paper aims at studying some of the degradation reactions occurring in blood...

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Veröffentlicht in:	Journal of food science 2011-09, Vol.76 (7), p.C1094-C1100
Hauptverfasser:	Licciardello, Fabio, Muratore, Giuseppe
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins - analysis Anthocyanins - chemistry anthocyans Ascorbic Acid - administration & dosage Biological and medical sciences Blood Chemical compounds Citrus fruits Citrus sinensis - chemistry Collapse Color Cysteine Degradation Food Additives Food Handling - methods Food industries Food Preservation - methods Food science Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Furaldehyde - analogs & derivatives Furaldehyde - analysis Gallic Acid Maillard Reaction Markets marmalade Phenol pigmented oranges shelf life Storage temperature Tea Temperature Transformations
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