Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluat...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 2 vom: 18. März, Seite 135-144
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| 1. Verfasser: |
Baeza, Rosa
(VerfasserIn) |
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| Weitere Verfasser: |
Sánchez, Virginia,
Salierno, Gabriel,
Molinari, Fabricio,
López, Paula,
Chirife, Jorge |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Elderberry
anthocyanins
color
cyanidin-3-glucoside
glass transition
Anthocyanins
Antioxidants |
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