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Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage

✍ Scribed by Yu, Yong; Lin, Yi; Zhan, Yao; He, Jingsong; Zhu, Songming

Book ID: 123438916
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 623 KB
Volume: 119
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2013.06.036

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