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...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
University of Zagreb
2014-01-01
|
Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/175272 |