Freeze dehydrated compressed sour cherries
- 1 June 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (3) , 265-272
- https://doi.org/10.1111/j.1365-2621.1976.tb00722.x
Abstract
Summary: The stability of anthocyanin in freeze dehydrated compressed sour cherries during storage at 21 and 38°C were studied by extraction of pigments, thinlayer chromatography and spectrophotometry. Total anthocyanin contents of freeze‐dried compressed sample decreased from 9.28 mg/100g to 5.04 and 1.10mg/100g, respectively, after six months at 21 and 38°C. Cyanidin‐3‐(2G‐xylosylrutinoside) was the least stable pigment among the seven pigments identified.This publication has 16 references indexed in Scilit:
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