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The Effects of High Hydrostatic Pressure on the Polyphenols and Anthocyanins in Red Fruit Products

✍ Scribed by Ferrari, Giovanna; Maresca, Paola; Ciccarone, Rossella

Book ID
123361041
Publisher
Elsevier
Year
2011
Weight
343 KB
Volume
1
Category
Article
ISSN
2211-601X

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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