EFFECT OF METALLIC IONS ON COLOR AND PIGMENT CONTENT OF CRANBERRY JUICE COCKTAIL

被引：30

作者：

STARR, MS ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & TECHNOL,AMHERST,MA 01002

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02144.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1043 / 1046

页数：4

共 31 条

[1]

ASEN S., 1957, PROC AMER SOC HORT SCI, V70, P478

[2] THE INSITU DETERMINATION OF IRON AND OF COPPER IN WINE [J].

BANICK, WM ;

SMITH, GF .

ANALYTICA CHIMICA ACTA, 1957, 16 (05) :464-472

[3] OPTIMIZATION OF MACADAM-MODIFIED 1965 FRIELE COLOR-DIFFERENCE FORMULA [J].

CHICKERI.KD .

JOURNAL OF THE OPTICAL SOCIETY OF AMERICA, 1967, 57 (04) :537-&

[4]

COHEN JM, 1960, J AM WATERWORKS ASSO, V50, P660

[5] 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

[6]

ESSELEN WB, 1946, FRUIT PRODUCTS J, V16, P11

[7] 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-&

[8]

GEISSMAN TA, 1953, CHEM IND-LONDON, P1389

[9] ANTHOCYANINS AND RELATED COMPOUNDS .2. STRUCTURAL TRANSFORMATIONS OF SOME ANHYDRO BASES [J].

JURD, L ;

GEISSMAN, TA .

JOURNAL OF ORGANIC CHEMISTRY, 1963, 28 (09) :2394-&

[10] ANTHOCYANINS AND RELATED COMPOUNDS .1. STRUCTURAL TRANSFORMATIONS OF FLAVYLIUM SALTS IN ACIDIC SOLUTIONS [J].

JURD, L .

JOURNAL OF ORGANIC CHEMISTRY, 1963, 28 (04) :987-&

← 1 2 3 4 →