Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

Bizuayehu M. Muche; R. Alex Speers; H. P.Vasantha Rupasinghe

doi:10.3389/fnut.2018.00100

Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

Bizuayehu M. Muche, R. Alex Speers, H. P.Vasantha Rupasinghe

Arts and Humanities

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

60 Citations (Scopus)

Original language	English
Article number	100
Journal	Frontiers in Nutrition
Volume	5
DOIs	https://doi.org/10.3389/fnut.2018.00100
Publication status	Published - Oct 25 2018

ASJC Scopus Subject Areas

Food Science
Nutrition and Dietetics
Endocrinology, Diabetes and Metabolism

Keywords

anthocyanin
bioactives
browning
haze
polymeric color
storage temperature

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3389/fnut.2018.00100

Cite this

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title = "Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)",

keywords = "anthocyanin, bioactives, browning, haze, polymeric color, storage temperature",

author = "Muche, {Bizuayehu M.} and Speers, {R. Alex} and Rupasinghe, {H. P.Vasantha}",

note = "Publisher Copyright: {\textcopyright} Copyright {\textcopyright} 2018 Muche, Speers and Rupasinghe.",

year = "2018",

month = oct,

day = "25",

doi = "10.3389/fnut.2018.00100",

language = "English",

volume = "5",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

publisher = "Frontiers Media S. A.",

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TY - JOUR

T1 - Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

AU - Muche, Bizuayehu M.

AU - Speers, R. Alex

AU - Rupasinghe, H. P.Vasantha

PY - 2018/10/25

Y1 - 2018/10/25

KW - anthocyanin

KW - bioactives

KW - browning

KW - haze

KW - polymeric color

KW - storage temperature

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U2 - 10.3389/fnut.2018.00100

DO - 10.3389/fnut.2018.00100

M3 - Article

AN - SCOPUS:85067596008

SN - 2296-861X

VL - 5

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 100

ER -

Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

ASJC Scopus Subject Areas

Keywords

UN SDGs

Access to Document

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