English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/18063
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 45 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Influence of storage temperature and ascorbic acid addition on pomegranate juice

AutorPérez-Vicente, Antonio; García-Viguera, Cristina ; Martí, Nuria
Palabras clavePomegranate
Juice
Anthocyanins
Colour
Ascorbic acid
HPLC
Fecha de publicación2002
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture 82(2): 217-221 (2002)
ResumenOur recent work shows that in pomegranate juice the destructive effect of ascorbic acid on anthocyanins is not well correlated with changes in the observed colour. However, the addition of vitamin C to this juice has no additional benefit, since ascorbic acid degradation is very rapid and a slightly orange hue results, after a period of storage, in those juices to which ascorbic acid was added. Data are also included on the influence of storage temperature on juice colour stability, indicating that this parameter is more specific for colour alteration and anthocyanin degradation.
Descripción5 pages, 4 figures.
Versión del editorhttp://dx.doi.org/10.1002/jsfa.1024
URIhttp://hdl.handle.net/10261/18063
DOI10.1002/jsfa.1024
ISSN0022-5142
Aparece en las colecciones: (CEBAS) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.