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- W2026282951 abstract "Consumer demand for safe and nutritious fruit juices has led to the development of a number of non thermal food preservation techniques. Recent research has highlighted the importance of anthocyanins in human health and nutrition. In this paper the effects of non thermal preservation technologies including high hydrostatic pressure, pulsed electric field, ultrasound, irradiation and ozone on the stability of anthocyanins are reviewed. The proposed mechanisms for degradation of anthocyanins during non thermal processing are also discussed along with potential factors to enhance their stability during processing and storage." @default.
- W2026282951 created "2016-06-24" @default.
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- W2026282951 date "2009-04-01" @default.
- W2026282951 modified "2023-09-30" @default.
- W2026282951 title "Effect of non thermal processing technologies on the anthocyanin content of fruit juices" @default.
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- W2026282951 doi "https://doi.org/10.1016/j.tifs.2009.01.058" @default.
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