𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Quality and authenticity control of fruit purées, fruit preparations and jams—a review

✍ Scribed by R. Fügel; R. Carle; A. Schieber

Book ID
116916303
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
337 KB
Volume
16
Category
Article
ISSN
0924-2244

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A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive ant