Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste

Kinetics of the Degradation of Anthocyanins, Phenolic Acids and Flavonols During Heat Treatments of Freeze-Dried Sour Cherry Marasca Paste

The effect of heating temperature (80–120 °C) and processing time (5–50 min) on the stability of anthocyanins (cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside and cyanidin- 3-glucoside), quercetin-3-glucoside and phenolic acids (chlorogenic, neochlorogenic, p-coumaric and ferulic acids) in fre...

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Bibliographic Details
Main Authors: Zoran Zorić, Želimir Kurtanjek, Verica Dragović-Uzelac, Sandra Pedisić, Ivona Elez Garofulić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Series:Food Technology and Biotechnology
Subjects:
anthocyanins
phenolic acids
flavonol glycoside
freeze-drying and thermal degradation
sour cherry
Prunus cerasus var. Marasca
Online Access:http://hrcak.srce.hr/file/175272

Internet

http://hrcak.srce.hr/file/175272

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