Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

Nadiarid Jiménez; Philippe Bohuon; Janice Lima; Manuel Dornier; Fabrice Vaillant; Ana Mercedes Pérez

doi:10.1021/jf902381e

Journal articles

Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

Nadiarid Jiménez Philippe Bohuon ¹ Janice Lima Manuel Dornier ¹ Fabrice Vaillant ¹ Ana Mercedes Pérez

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

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-02025808
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:56:02 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:18 PM

Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

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Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

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