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
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
收藏
页码:1043 / 1046
页数:4
相关论文
共 31 条
[21]   The kinetics of the reaction between ascorbic acid and oxygen in the presence of copper ion [J].
Silverblatt, E ;
Robinson, AL ;
King, CG .
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1943, 65 :137-141
[22]  
SISTRUNK WA, 1970, FOOD TECHNOL, V23, P169
[23]   ANTHOCYANINS .6. CHELATION STUDIES ON ANTHOCYANINS + OTHER RELATED COMPOUNDS [J].
SOMAATMADJA, D ;
HAMDY, MK ;
POWERS, JJ .
JOURNAL OF FOOD SCIENCE, 1964, 29 (05) :655-&
[24]  
SONDHEIMER E, 1952, FOOD RES, V17, P288
[25]  
SONDHEIMER E, 1953, FOOD RES, V18, P475
[26]  
STARR MS, 1968, FOOD TECHNOL-CHICAGO, V22, P1293
[27]  
STARR MS, 1971, THESIS U MASSACHUSET
[28]  
TIMBERLAKE C. F., 1960, Journal of the Science of Food and Agriculture, V11, P268, DOI 10.1002/jsfa.2740110507
[29]  
TIMBERLAKE C. F., 1960, Journal of the Science of Food and Agriculture, V11, P258, DOI 10.1002/jsfa.2740110506
[30]  
VANBUREN JP, 1968, AM J ENOL VITICULT, V19, P147