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Effects of Mold Contamination and Ultrafiltration on the Color Stability of Strawberry Juice and Concentrate

✍ Scribed by SILAS RWABAHIZI; RONALD E. WROLSTAD

Book ID
108813561
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
663 KB
Volume
53
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