Degradation kinetics of anthocyanins in blackberry pulp during ohmic and conventional heating
Anthocyanin degradation kinetics in blackberry pulp during ohmic and conventional heating was evaluated at different temperature conditions (70, 75, 80, 90°C). Ohmic heating experiments were performed at 23 V and 125 V (60 Hz). The anthocyanin degradation rates were similar for both heating technolo...
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| Main Authors: | , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18807 |
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