Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review
Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The
conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for …
conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for …
Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries
The aim of this study was to determine the effect of microwave power during the vacuum–
microwave drying (VMD) on sour cherries in terms of drying kinetics, including the …
microwave drying (VMD) on sour cherries in terms of drying kinetics, including the …
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
FC Stintzing, R Carle - Trends in food science & technology, 2004 - Elsevier
Anthocyanins and betalains play important roles both in plant physiology, visual attraction
for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since …
for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Grape pomace valorization by extraction of phenolic polymeric pigments: A review
L Castellanos-Gallo, L Ballinas-Casarrubias… - Processes, 2022 - mdpi.com
In recent years there has been a growing concern about environmental pollution linked to
the generation of agroindustrial waste. The wine industry generates approximately 8.49 …
the generation of agroindustrial waste. The wine industry generates approximately 8.49 …
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
S Ersus, U Yurdagel - Journal of food engineering, 2007 - Elsevier
The acidified ethanol extracts of black carrots which has a high anthocyanin content
(125±17.22 mg/100g) were spray dried using a range of maltodextrins [Stardri 10 (10DE) …
(125±17.22 mg/100g) were spray dried using a range of maltodextrins [Stardri 10 (10DE) …
Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products
A Sinela, N Rawat, C Mertz, N Achir, H Fulcrand… - Food Chemistry, 2017 - Elsevier
Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa
L.) stored at different temperatures (4–37° C) over 60 days were determined. Anthocyanins …
L.) stored at different temperatures (4–37° C) over 60 days were determined. Anthocyanins …
Roselle anthocyanins: Antioxidant properties and stability to heat and pH
HY Wu, KM Yang, PY Chiang - Molecules, 2018 - mdpi.com
Roselle is rich in anthocyanins and is traditionally used to prepare a bright red beverage by
decoction. However, heat treatment and different pH environments are often encountered …
decoction. However, heat treatment and different pH environments are often encountered …
Reaction kinetics in food systems
R Villota, JG Hawkes - Handbook of food engineering, 2018 - taylorfrancis.com
Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …
The area of kinetics in food systems has received a great deal of attention in past years …