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The Effect of High Hydrostatic Pressure on the Strawberry Anthocyanins

✍ Scribed by Zabetakis, Ioannis; Leclerc, Delphine; Kajda, Paul

Book ID
121212334
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
77 KB
Volume
48
Category
Article
ISSN
0021-8561

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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