Degradation Kinetics of Anthocyanins From Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Journal of Food Science- United States

doi 10.1111/j.1365-2621.2002.tb10631.x

Full Text

Abstract

Available in

Categories

Date

March 1, 2002

Authors

A. Yemenicioglu

Publisher

Wiley

Related search

Effect of Hydrogen Peroxide on Sour Cherry Anthocyanins

Journal of Food Quality

English

Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide

Food Research International

English

Degradation Kinetics of Anthocyanins in Acidic Aqueous Extracts of Berries

Odesa National University Herald. Chemistry

English

Cherry Anthocyanins Regulate NAFLD by Promoting Autophagy Pathway

Oxidative Medicine and Cellular Longevity

English

Characterisation of Pomegranate Juices From Ten Cultivars Grown in Turkey

International Journal of Food Properties

English

Rapid Propagation of Sweet and Sour Cherry Rootstocks

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

English

P143 Hydrogen Peroxide Generation and DNA Damage by the Degradation of Carcinogenic Dimethylformamide

Sangyo eiseigaku zasshi = Journal of occupational health

Occupational Health

English

Kinetics of the Thermal Decomposition of Hydrogen Peroxide Vapor

Canadian Journal of Chemistry

Organic Chemistry

English

Analytical Standards Production for the Analysis of Pomegranate Anthocyanins by HPLC

Brazilian Journal of Food Technology

English