Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples w...

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Bibliographic Details
Main Authors: Josipa Vukoja, Anita Pichler, Mirela Kopjar
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
tart cherry jams
anthocyanins
phenol content
antioxidant activity
color
texture
Online Access:https://www.mdpi.com/2304-8158/8/7/255

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