|
| | All aspects of primary and manufactured food and food-related products from aquatic organisms, including product quality, labelling, packaging, storage, shelf-life, product development, value added, and consumerism. | | | |
CollectorString=(in:38173) AND (kot:documents OR kot:events OR kot:institution OR kot:jobs OR kot:maps OR kot:news OR kot:projects OR kot:"web-sites") AND isarchived:n |
|  | | | | Title | Changes in anthocyanines in cherries (Prunus avium) during osmodehydration, pasteurization and storage.
( Document )
| | Author(s) / Editor(s) | i E; Polesello A; Torreggiani D | | Description | Food Chemistry 48(3) 295-299. Pigment composition and colour of osmodehydrated and pasteurized cherries (cv. Vittoria) were analysed during processing and storing at ambient temperature. Pasteurization was carried out after conditioning or by direct immersion in a sugar isotonic syrup followed by hot filling and quick cooling. From thin-layer chromatography and spectrophotometric analysis the course of anthocyanin degradation and the modification of browing index were followed. Experimental results indicated the presence of cyanidin-3-glucoside, cyanidin-3-rhamnoglucoside, peonidin-3-rhamnoglucoside and peonidin-3-glucoside. Osmotic dehydration contributes slightly to the lightening of the colour in processed cherries. Even if the thermal treatments and the storage caused anthocyanin loss and formation of browning compounds, the cherry colour was judged fairly acceptable. PIGMENTS | | Keywords | TORLIB | |
| Content Language(s) | English | |
|
|
| Publication Date | 1993 | |
| Source | Food Chemistry 48(3) 295-299 | |
|
|
|
|
| | |
|
|
|
| |
