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

Keyphrases

• Activation Energy 33%
• Anthocyanin Degradation 100%
• Beneficial Aspects 33%
• Blueberry 100%
• Blueberry Anthocyanins 33%
• Color Formation 33%
• Degradation Kinetics 100%
• Degradation Stability 33%
• First-order Reaction 33%
• Hydrothermodynamics 100%
• Kinetic Data 33%
• Peroxidase 33%
• Polymeric Color 100%
• Polyphenol Oxidase 33%
• Pressure Regimes 33%
• Puree 33%
• Shelf Stability 33%
• Storage Stability 33%
• Total Anthocyanins 100%
• Zero-order Kinetics 33%

Food Science

• Anthocyanin 100%
• Polyphenol 20%