Effect of water activity on Anthocyanins Degradation and Browning Kinetics at High Temperatures (100–140 C)

Publication year: 2012 Source: Food Research International, Available online 20 February 2012 Nadiarid Jiménez, Philippe Bohuon, Manuel Dornier, Catherine Bonazzi, Ana Mercedes Pérez, … The effect of water activity on anthocyanins degradation and non-enzymatic browning (NEB) indices was determined in a blackberry juice system heated to high temperature

Publication year: 2012 Source: Food Research International, Available online 20 February 2012 Nadiarid Jiménez, Philippe Bohuon, Manuel Dornier, Catherine Bonazzi, Ana Mercedes Pérez, … The effect of water activity on anthocyanins degradation and non-enzymatic browning (NEB) indices was determined in a blackberry juice system heated to high temperature

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Effect of water activity on Anthocyanins Degradation and Browning Kinetics at High Temperatures (100–140 C)