Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.

Influence of temperature and storage time on anthocyanin stability of grape juice treated by hot filling.

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The objective of this study was to analyze the storage temperatures on anthocyanins content of grape juices bottled hot, simulating inadequate cooling and storage conditions.

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Bibliographic Details
Main Authors: PADILHA, C. V. S., LIMA, M. S., PEREIRA, G. E., LIMA, P. M. C.
Other Authors: C. V. S. PADILHA, IF Sertão Pernambucano; M. S. LIMA, IF Settão Pernambucano; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; P. M. C. LIMA, IF Sertão Pernambucano.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2016-02-15
Subjects:Temperaturas, Antocianinas, Suco de uva., Uva, Armazenamento, Vitis Vinifera., Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1036872
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1036872

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