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

科研成果: 期刊稿件 › 文章 › 同行评审

117 引用（Scopus）

源语言	英语
页（从-至）	44-51
页数	8
期刊	Journal of Food Engineering
卷	171
DOI	https://doi.org/10.1016/j.jfoodeng.2015.10.008
出版状态	已出版 - 2月 2016

!!!ASJC Scopus Subject Areas

食品科学

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10.1016/j.jfoodeng.2015.10.008

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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.",

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

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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.

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DO - 10.1016/j.jfoodeng.2015.10.008

M3 - Article

AN - SCOPUS:84946779924

SN - 0260-8774

VL - 171

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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

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