Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pa...
Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization
About this item
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Publisher
New York: Springer US
Journal title
Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), A
max
(53%), colour density (67%) and polymeric colour (67%). The most stable ACN...
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Full title
Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization
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TN_cdi_proquest_journals_2621425238
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2621425238
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-021-01198-w
