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dc.contributor.authorAnnette, Wagner-
dc.contributor.authorStefan, Dussling-
dc.contributor.authorAlexander, Nowak-
dc.date.accessioned2023-04-21T09:31:38Z-
dc.date.available2023-04-21T09:31:38Z-
dc.date.issued2023-
dc.identifier.urihttps://link.springer.com/article/10.1007/s00217-023-04252-7-
dc.identifier.urihttps://dlib.phenikaa-uni.edu.vn/handle/PNK/8228-
dc.descriptionCC BYvi
dc.description.abstractBlackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure at pilot plant scale (200 kg) in technological duplicate in two subsequent years (n = 4). In contrast to findings on previously studied fruits, contents of total and individual anthocyanins were not significantly higher after spiral filter (1636–1872 mg/L) than after conventional pressing (1529–2083 mg/L). During storage for 52 weeks at 4, 20 and 37 °C, anthocyanin levels depended strongly on storage temperature, but not on the used pressing system (conventional vs. oxygen-reduced). Other juice quality parameters like ascorbic acid behaved likewise.vi
dc.language.isoenvi
dc.publisherSpringervi
dc.subjectanthocyaninsvi
dc.subjectvarious dejuicing technologiesvi
dc.titleInvestigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologiesvi
dc.typeBookvi
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