| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543068 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Pomegranate juice (PJ) was produced by two methods: form “sacs” and “whole fruits”. ⺠Effects of fining and pasteurisation on anthocyanins and colour were investigated. ⺠Both processes adversely affected the anthocyanin contents and colour of PJs. ⺠Cy-3,5-diglu was the major anthocyanins, followed by cy-3-glu and dp-3-glu. ⺠Minimal heating and optimum gelatin is necessary for juice with desirable colour.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ãzge Turfan, Meltem Türkyılmaz, Oktay YemiÅ, Mehmet Ãzkan,