|Table of Contents|

Research Progress on the Stability of Blueberry Anthocyanins(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年07
Page:
190-194
Research Field:
Publishing date:

Info

Title:
Research Progress on the Stability of Blueberry Anthocyanins
Author(s):
XIE GuofangWANG RuiZHOU XiaoliLIU Zhigang
(Food and Pharmaceutical Engineering Institute,Guiyang University/Guizhou Engineering Research Center for Fruit Processing,Guiyang,Guizhou 550005)
Keywords:
blueberryanthocyaninsstability
PACS:
-
DOI:
10.11937/bfyy.201607047
Abstract:
Blueberry anthocyanins is the main function factors of blueberry,and it also is a functional food additive in nutrition and coloring.However,the blueberry anthocyanins extremely easily degraded during storage and processing,directly influenced the nutritional value and quality of the products.To provide reference for rational utilization of blueberry anthocyanins,the effects of blueberry processing toward product,including storage,heat treatment,heat treatment,machining method,product type,environment system and food additives,on the stability of blueberry anthocyanins were reviewed from the perspective of the most recent advances on storage and processing.

References:

 

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Last Update: 2016-06-16