๐”– Bobbio Scriptorium
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Colour stability of blackcurrant (Ribes nigrum)juice

โœ Scribed by Judith Taylor


Book ID
102436024
Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
293 KB
Volume
49
Category
Article
ISSN
0022-5142

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The effect of high hydrostatic pressure
โœ So๏ฌa Kouniaki; Paul Kajda; Ioannis Zabetakis ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 195 KB ๐Ÿ‘ 1 views

## Abstract The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to highโ€pressure processing (HHP) was studied. HHP is a nonโ€thermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidinโ€3โ€rut