Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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Springer
2023
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| Truy cập trực tuyến: | https://link.springer.com/article/10.1007/s00217-023-04252-7 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228 |
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oai:localhost:PNK-82282023-04-21T09:31:38Z Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies Annette, Wagner Stefan, Dussling Alexander, Nowak anthocyanins various dejuicing technologies CC BY Blackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure at pilot plant scale (200 kg) in technological duplicate in two subsequent years (n = 4). In contrast to findings on previously studied fruits, contents of total and individual anthocyanins were not significantly higher after spiral filter (1636–1872 mg/L) than after conventional pressing (1529–2083 mg/L). During storage for 52 weeks at 4, 20 and 37 °C, anthocyanin levels depended strongly on storage temperature, but not on the used pressing system (conventional vs. oxygen-reduced). Other juice quality parameters like ascorbic acid behaved likewise. 2023-04-21T09:31:38Z 2023-04-21T09:31:38Z 2023 Book https://link.springer.com/article/10.1007/s00217-023-04252-7 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228 en application/pdf Springer |
| institution |
Digital Phenikaa |
| collection |
Digital Phenikaa |
| language |
English |
| topic |
anthocyanins various dejuicing technologies |
| spellingShingle |
anthocyanins various dejuicing technologies Annette, Wagner Stefan, Dussling Alexander, Nowak Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| description |
CC BY |
| format |
Book |
| author |
Annette, Wagner Stefan, Dussling Alexander, Nowak |
| author_facet |
Annette, Wagner Stefan, Dussling Alexander, Nowak |
| author_sort |
Annette, Wagner |
| title |
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| title_short |
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| title_full |
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| title_fullStr |
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| title_full_unstemmed |
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| title_sort |
investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies |
| publisher |
Springer |
| publishDate |
2023 |
| url |
https://link.springer.com/article/10.1007/s00217-023-04252-7 https://dlib.phenikaa-uni.edu.vn/handle/PNK/8228 |
| _version_ |
1763815061139226624 |
| score |
8.891145 |