Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Suzie Zozio; Dominique Pallet; Manuel Dornier

doi:10.1051/fruits/2011030

Journal articles

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Suzie Zozio ¹ Dominique Pallet ^{1, 2} Manuel Dornier ¹

1 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

2 Cirad-PERSYST - Département Performances des systèmes de production et de transformation tropicaux

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Engineering Sciences [physics] / Chemical and Process Engineering

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025802
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:54:03 PM
Last modification on : Wednesday, June 30, 2021 - 9:40:08 PM

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

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Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

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