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cyanidin 3 sophoroside/сливи
Линкът е запазен в клипборда
5 резултата
Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca).
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Вход / Регистрация
The aim of this study was to evaluate the influence of packaging materials and storage conditions on polyphenols stability, colour and sensory characteristics of freeze-dried sour cherry (Prunus cerasus var. Marasca). Freeze-dried sour cherries were packed in high barrier metalized polypropylene and
Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice.
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The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four
Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice.
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The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were
Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage.
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Gallic acid (GA) and pomegranate rind extract (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the colour. Effects of these copigment sources on anthocyanins, colour and turbidity were investigated during storage at -20, 4
Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage.
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Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 °C, respectively. In SCN, major anthocyanin was cyanidin-3-glucosylrutinoside
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