The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.

Marszalek, Krystian; Wozniak, Lukasz; Kruszewski, Bartosz; Skapska, Sylwia

Marszalek, Krystian; Wozniak, Lukasz; Kruszewski, Bartosz; Skapska, Sylwia.

Afiliação

Marszalek K; Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. krystian.marszalek@ibprs.pl.
Wozniak L; Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland.
Kruszewski B; Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. bartosz.kruszewski@ibprs.pl.
Skapska S; Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland. sylwia.skapska@ibprs.pl.

Int J Mol Sci ; 18(2)2017 Jan 27.

Article em En | MEDLINE | ID: mdl-28134807

Assuntos

Antocianinas/química; Frutas/química; Pressão; Verduras/química; Enzimas/metabolismo; Temperatura

Palavras-chave

anthocyanins; degradation; high pressure carbon dioxide; high pressure homogenization; high pressure processing; stability

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pressão / Verduras / Frutas / Antocianinas Idioma: En Revista: Int J Mol Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Polônia

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