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Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

✍ Scribed by GEORGE DARAVINGAS; R. F. CAIN

Book ID
108797143
Publisher
Institute of Food Technologists
Year
1965
Tongue
English
Weight
480 KB
Volume
30
Category
Article
ISSN
0022-1147

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✍ Raina, Bansi L; Agarwal, Shri G; Bhatia, Ashok K; Gaur, Govind S πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 522 KB

Significant variations were observed in the concentration of pigments (10~0-17~0%, moisture-free basis) and flavour components during different postharvest processing conditions of saffron (stigmas ex Crocus satiuus L). The crocin pigment:; concentration was highest (15-17%) in the saffron samples d