RELATIONSHIPS BETWEEN ANTHOCYANINS, TOTAL PHENOLICS, CARBOHYDRATES, ACIDITY AND COLOR OF SASKATOON BERRIES

被引：21

作者：

GREEN, RC ^{[1
]}

MAZZA, G ^{[1
]}

机构：

[1] AGR CANADA,RES STN,MORDEN R0G 1J0,MANITOBA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1986年 / 19卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(86)71463-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：107 / 113

页数：7

共 29 条

[1] CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE [J].

ABERS, JE ;

WROLSTAD, RE .

JOURNAL OF FOOD SCIENCE, 1979, 44 (01) :75-&

[2]

BALLINGER WE, 1972, J AM SOC HORTIC SCI, V97, P381

[3]

BALLINGER WE, 1970, J AM SOC HORTIC SCI, V95, P239

[4] THERMAL DEGRADATION OF BLACK RASPBERRY ANTHOCYANIN PIGMENTS IN MODEL SYSTEMS [J].

DARAVINGAS, G ;

CAIN, RF .

JOURNAL OF FOOD SCIENCE, 1968, 33 (02) :138-+

[5] RAPID METHOD FOR EXTRACTION AND QUANTITATION OF TOTAL ANTHOCYANIN OF CRANBERRY FRUIT [J].

DEUBERT, KH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (06) :1452-1453

[6] QUANTITATIVE METHODS FOR ANTHOCYANINS .1. EXTRACTION AND DETERMINATION OF TOTAL ANTHOCYANIN IN CRANBERRIES [J].

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :72-&

[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] CHANGES IN TANNINS IN RIPENING FRUITS [J].

GOLDSTEIN, JL ;

SWAIN, T .

PHYTOCHEMISTRY, 1963, 2 (04) :371-383

[9]

GREEN A, 1972, BIOCH FRUITS THEIR P, P375

[10]

HARRIS RE, 1972, AGR CANADA PUBL, V1246

← 1 2 3 →