The degradation of anthocyanins in canned strawberries
- 1 September 1973
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 8 (3) , 305-307
- https://doi.org/10.1111/j.1365-2621.1973.tb01718.x
Abstract
Summary: The effect of sugars, acids, alkalis, antioxydants and sodium sulphite on the retention of pelargonidin‐3‐glucoside during the storage of canned strawberries (cv. Senga Sengana) has been investigated.Keywords
This publication has 4 references indexed in Scilit:
- The degradation of anthocyanins in canned strawberriesInternational Journal of Food Science & Technology, 1973
- Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatmentJournal of the Science of Food and Agriculture, 1964
- QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION a,b,Journal of Food Science, 1957
- Fruit Color Loss, Effects of Carbohydrates and Other Factors on Strawberry ProductsJournal of Agricultural and Food Chemistry, 1953