کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099357 | 1546137 | 2009 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
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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 non thermal processing technologies on the anthocyanin content of fruit juices Effect of non thermal processing technologies on the anthocyanin content of fruit juices](/preview/png/2099357.png)
چکیده انگلیسی
Consumer demand for safe and nutritious fruit juices has led to the development of a number of non thermal food preservation techniques. Recent research has highlighted the importance of anthocyanins in human health and nutrition. In this paper the effects of non thermal preservation technologies including high hydrostatic pressure, pulsed electric field, ultrasound, irradiation and ozone on the stability of anthocyanins are reviewed. The proposed mechanisms for degradation of anthocyanins during non thermal processing are also discussed along with potential factors to enhance their stability during processing and storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 20, Issues 3–4, April 2009, Pages 137–145
Journal: Trends in Food Science & Technology - Volume 20, Issues 3–4, April 2009, Pages 137–145
نویسندگان
B.K. Tiwari, C.P. O'Donnell, P.J. Cullen,