Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

Alex Martynenko; Yougui Chen

doi:10.1016/j.jfoodeng.2015.10.008

Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

Alex Martynenko, Yougui Chen

Environmental Science

Research output: Contribution to journal › Article › peer-review

117 Citations (Scopus)

Original language	English
Pages (from-to)	44-51
Number of pages	8
Journal	Journal of Food Engineering
Volume	171
DOIs	https://doi.org/10.1016/j.jfoodeng.2015.10.008
Publication status	Published - Feb 2016

ASJC Scopus Subject Areas

Food Science

Access to Document

10.1016/j.jfoodeng.2015.10.008

Cite this

@article{a5930ce1c7d94cd3be27622811216c05,

title = "Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing",

author = "Alex Martynenko and Yougui Chen",

note = "Funding Information: Authors would like to thank AAFC Canadian Food Processing Innovation and Prosperity Cluster for funding and Kevin Carver (PEI Berries Ltd.) for providing blueberries for this research. This research was supported by NSERC Discovery Grant RGPIN 355740-08 to Dr. A. Martynenko. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

year = "2016",

month = feb,

doi = "10.1016/j.jfoodeng.2015.10.008",

language = "English",

volume = "171",

pages = "44--51",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

AU - Martynenko, Alex

AU - Chen, Yougui

N1 - Funding Information: Authors would like to thank AAFC Canadian Food Processing Innovation and Prosperity Cluster for funding and Kevin Carver (PEI Berries Ltd.) for providing blueberries for this research. This research was supported by NSERC Discovery Grant RGPIN 355740-08 to Dr. A. Martynenko. Publisher Copyright: © 2015 Elsevier Ltd.

PY - 2016/2

Y1 - 2016/2

UR - http://www.scopus.com/inward/record.url?scp=84946779924&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84946779924&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2015.10.008

DO - 10.1016/j.jfoodeng.2015.10.008

M3 - Article

AN - SCOPUS:84946779924

SN - 0260-8774

VL - 171

SP - 44

EP - 51

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing

ASJC Scopus Subject Areas

Access to Document

Other files and links

Fingerprint

Cite this