Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4648
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dc.contributor.authorÖzkan, Mehmet-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorAsefi, N.-
dc.contributor.authorCemeroglu, Bekir-
dc.date.accessioned2016-05-17T07:15:53Z
dc.date.available2016-05-17T07:15:53Z
dc.date.issued2002-03
dc.identifier.citationÖzkan, M., Yemenicioğlu, A., Asefi, N., and Cemeroǧlu, B. (2002). Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide. Journal of Food Science, 67(2), 525-529. doi:10.1111/j.1365-2621.2002.tb10631.xen_US
dc.identifier.issn0022-1147
dc.identifier.issn0022-1147-
dc.identifier.urihttp://doi.org/10.1111/j.1365-2621.2002.tb10631.x
dc.identifier.urihttp://hdl.handle.net/11147/4648
dc.description.abstractDegradations were studied at different hydrogen peroxide (H2O2] concentrations (9.31 to 27.92 mmol. L-1] over a range of 10 ° to 30 °C. Degradation of anthocyanins by H2O2 was described by first-order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol-1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnthocyaninsen_US
dc.subjectDegradationen_US
dc.subjectFruit juicesen_US
dc.subjectHydrogen peroxideen_US
dc.subjectKineticsen_US
dc.titleDegradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxideen_US
dc.typeArticleen_US
dc.authoridTR3874en_US
dc.authoridTR2675en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume67en_US
dc.identifier.issue2en_US
dc.identifier.startpage525en_US
dc.identifier.endpage529en_US
dc.identifier.wosWOS:000174912200011
dc.identifier.scopusSCOPUS:2-s2.0-0036216041
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/j.1365-2621.2002.tb10631.x-
dc.relation.doi10.1111/j.1365-2621.2002.tb10631.xen_US
dc.coverage.doi10.1111/j.1365-2621.2002.tb10631.xen_US
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.languageiso639-1en-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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