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EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR

โœ Scribed by HATICE R. OZIYCI; MUSTAFA KARHAN; NEDIM TETIK; IRFAN TURHAN

Book ID
114843536
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
275 KB
Volume
37
Category
Article
ISSN
0145-8892

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## Abstract Our recent work shows that in pomegranate juice the destructive effect of ascorbic acid on anthocyanins is not well correlated with changes in the observed colour. However, the addition of vitamin C to this juice has no additional benefit, since ascorbic acid degradation is very rapid a