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Degradation of various fruit juice anthocyanins by hydrogen peroxide
Degradation kinetics of anthocyanins was studied in sour cherry nectar, pomegranate and strawberry juices at high hydrogen peroxide (H2O 2) concentrations (9.31-27.92 mmol l-1) at 10-30°C and in only sour cherry nectar at ...
Effect of hydrogen peroxide on sour cherry anthocyanins
Degradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very ...
Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide
Degradations 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 ...
Consistency of polyphenol oxidase (PPO) thermostability in ripening apricots (Prunus armeniaca L.): Evidence for the presence of thermostable PPO forming and destabilizing mechanisms in apricots
(American Chemical Society, 2003-04)
Destabilization of thermostable polyphenol oxidase (TS-PPO) during the ripening of peaches has been previously shown (Yemenicioǧlu, A; Cemeroǧlu, B. Tr. J. Agric. For. 1998, 22, 261-265). This work studied the effect of ...