Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共10页
• 作者

  Chitgar Muhammad Farhadi; Aalami Mehran; Kadkhodaee Rassoul; Maghsoudlou Yahya; Milani Elnaz;

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• 作者单位

  Univ Agr Sci &

  Nat Resources Dept Food Sci &

  Technol Gorgon Iran;

  Univ Agr Sci &

  Nat Resources Dept Food Sci &

  Technol Gorgon Iran;

  Res Inst Food Sci &

  Technol Dept Food Nanotechnol POB 91895-157-356 Mashhad Iran;

  Univ Agr Sci &

  Nat Resources Dept Food Sci &

  Technol Gorgon Iran;

  Iranian Acad Ctr Educ Culture &

  Res Dept Food Proc Mashhad Iran;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Anthocyanin; Barberry; Copigmentation; Thermal treatment; Thermosonication;

  机译：花青素;伏莓;Copigation;热处理;热悬浮;