Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from “Merlot” and “Ruby” grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-O-glucoside...

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Detalles Bibliográficos
Autores principales: Muche, Bizuayehu M., Speers, R. Alex, Rupasinghe, H. P. Vasantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209682/
https://www.ncbi.nlm.nih.gov/pubmed/30410884
http://dx.doi.org/10.3389/fnut.2018.00100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209682/
https://www.ncbi.nlm.nih.gov/pubmed/30410884
http://dx.doi.org/10.3389/fnut.2018.00100

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