publication . Article . 2013

Evaluation of anthocynin changes in blueberries and in blueberry jam after the processing and storage

Andrea Mendelová; Ľubomír Mendel; Martina Fikselová; Peter Czako;
Open Access English
  • Published: 01 Jul 2013 Journal: Potravinarstvo, volume 7, issue 1, pages 130-135 (issn: 1338-0230, eissn: 1337-0960, Copyright policy)
  • Publisher: HACCP Consulting
<table style="height: 366px;" border="0" cellspacing="0" cellpadding="0" width="495" align="left"><tbody><tr><td height="366" align="left" valign="top"><p>Blueberry (<em>Vaccinium corymbosum</em> L.) is worldwide famous as the healthy and desirable fruit. The most valuable nutritional components of fruits are polyphenols, which include anthocyanins. The aim of the study was to assess the content of anthocyanin dyes in selected varieties of blueberry fruit. We evaluated the changes in the content of colorants that occur after treatment for fruit jam and its subsequent storage at 21°C under the light. Varieties Ramcocas, Record, Iranka, Nelson, Pemberton, Jersey a...
Persistent Identifiers
free text keywords: blueberry, anthocyanin, jam, Food Science, lcsh:Nutrition. Foods and food supply, lcsh:TX341-641, Dry matter, Polyphenol, Cultivar, JAMS, Sucrose, chemistry.chemical_compound, chemistry, Food storage, Vaccinium, biology.organism_classification, biology
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