OXYGEN AND ASCORBIC ACID EFFECT ON RELATIVE STABILITY OF 4 ANTHOCYANIN PIGMENTS IN CRANBERRY JUICE

被引：0
作者：
STARR, MS
FRANCIS, FJ
机构：
来源：
FOOD TECHNOLOGY | 1968年 / 22卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1293 / &
相关论文
共 19 条
[1]  
Beattie H. G., 1943, FOOD RES, V8, P395
[2]   CHANGES IN ANTHOCYANIN PIGMENTS OF RASPBERRIES DURING PROCESSING AND STORAGE [J].
DARAVING.G ;
CAIN, RF .
JOURNAL OF FOOD SCIENCE, 1965, 30 (03) :400-&
[3]   Oxidation of ascorbic acid by oxygen with cupric ion as catalyst [J].
Dekker, AO ;
Dickinson, RG .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1940, 62 :2165-2171
[4]   QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J].
FULEKI, T ;
FRANCIS, FJ .
JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :72-&
[5]   QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE [J].
FULEKI, T ;
FRANCIS, FJ .
JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :78-&
[6]   QUANTITATIVE METHODS FOR ANTHOCYANINS .3. PURIFICATION OF CRANBERRY ANTHOCYANINS [J].
FULEKI, T ;
FRANCIS, FJ .
JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :266-&
[7]  
HABIB AT, 1956, P AM SOC HORTIC SCI, V68, P482
[8]  
LUKTON A, 1956, FOOD TECHNOL-CHICAGO, V10, P427
[9]  
MARKAKIS P, 1957, FOOD RES, V33, P117
[10]  
Pepkowitz LP, 1943, J BIOL CHEM, V151, P405
12