کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099202 | 1082675 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation](/preview/png/2099202.png)
چکیده انگلیسی
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties. This review attempts to summarize some important aspects of anthocyanin degradation during thermal processing. Conclusions regarding the mechanisms and kinetics of anthocyanin degradation during heat treatment are postulated based on current findings.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 21, Issue 1, January 2010, Pages 3–11
Journal: Trends in Food Science & Technology - Volume 21, Issue 1, January 2010, Pages 3–11
نویسندگان
Ankit Patras, Nigel. P. Brunton, Colm O'Donnell, B.K. Tiwari,