EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE

[1] CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 75 - &

[2] Cash J. N., 1971, Arkansas Farm Research, V20, P2

[3] CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1398 - 1402

[4] GREEN A, 1971, BIOCH FRUITS THEIR P, V2, pCH11

[5] EFFECT OF PEROXIDASE ON ANTHOCYANIN PIGMENTS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (01) : 53 - &

[6] DECOLORIZATION OF ANTHOCYANINS BY FUNGAL ENZYMES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 141 - 146

[7] DEGRADATION OF L-ASCORBIC ACID AND MECHANISM OF NONENZYMIC BROWNING REACTION .2. NON-OXIDATIVE DEGRADATION OF L-ASCORBIC ACID INCLUDING FORMATION OF 3-DEOXY-L-PENTOSONE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (02): : 170 - +

[8] KURATA T, 1967, AGR BIOL CHEM TOKYO, V31, P177

[9] Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003

[10] LUKTON A, 1956, FOOD TECHNOL, V10, P247

[1] CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 75 - &

[2] Cash J. N., 1971, Arkansas Farm Research, V20, P2

[3] CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1398 - 1402

[4] GREEN A, 1971, BIOCH FRUITS THEIR P, V2, pCH11

[5] EFFECT OF PEROXIDASE ON ANTHOCYANIN PIGMENTS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (01) : 53 - &

[6] DECOLORIZATION OF ANTHOCYANINS BY FUNGAL ENZYMES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) : 141 - 146

[7] DEGRADATION OF L-ASCORBIC ACID AND MECHANISM OF NONENZYMIC BROWNING REACTION .2. NON-OXIDATIVE DEGRADATION OF L-ASCORBIC ACID INCLUDING FORMATION OF 3-DEOXY-L-PENTOSONE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (02): : 170 - +

[8] KURATA T, 1967, AGR BIOL CHEM TOKYO, V31, P177

[9] Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003

[10] LUKTON A, 1956, FOOD TECHNOL, V10, P247