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1. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage | |||
YU Yong,LIN Yi,HE Jingsong,ZHU Songming | |||
Food Science and Technology 07 October 2012 | |||
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Abstract:The stability of anthocyanin (Cy3Gl) and ascorbic acid (AA) of high pressure processed Chinese bayberry juice during storage at temperature of 4°C and 25°C was investigated. Chinese bayberry juice was processed at pressure levels of 400, 500, 600 MPa at room temperature for a constant treatment time of 10min. During processing more than 98% and 96% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. The Cy3Gl and AA content of juice processed by high pressure were more stable during storage compared to those of the untreated control juice. There is a significant correlation between Cy3Gl and AA content (p<0.01). | |||
TO cite this article:YU Yong,LIN Yi,HE Jingsong, et al. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage[OL].[ 7 October 2012] http://en.paper.edu.cn/en_releasepaper/content/4489902 |
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