INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

(2009) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

(2008) Joseph M. Awika   FOOD RESEARCH INTERNATIONAL

Influence of trehalose addition and storage conditions on the quality of strawberry cream filling

(2008) M. Kopjar et al.   JOURNAL OF FOOD ENGINEERING

Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries

(2008) Jan Oszmiański et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

(2007) Kiattisak Duangmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY