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ANTHOCYANINS. I. THE INFLUENCE OF STRAWBERRY AND GRAPE ANTHOCYANINS ON THE GROWTH OF CERTAIN BACTERIA

✍ Scribed by DAN E. PRATT; JOHN J. POWERS; DARDJO SOMAATMADJA

Book ID
108795601
Publisher
Institute of Food Technologists
Year
1960
Tongue
English
Weight
374 KB
Volume
25
Category
Article
ISSN
0022-1147

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## Abstract The loss of anthocyanins and the formation of colour due to polymeric pigments in juices and purΓ©es prepared from strawberries (variety Senga sengana) was studied during storage at β€” 20Β°C and + 20Β°C. Four different treatments were given to the samples immediately after milling: no addit