Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties

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• 作者：Leenamaija Mä ; kilä ; ^a ; ^{leenamaija.makila@utu.fi} ; Oskar Laaksonen^a ; ^{oskar.laaksonen@utu.fi} ; Heikki Kallio^a ; ^b ; ^{heikki.kallio@utu.fi} ; Baoru Yang^a ; ^c ; ^{baoru.yang@utu.fi}
• 关键词：Berry processing ; Black currant ; Phenolic compounds ; Sensory ; Storage
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：422-430
• 全文大小：1964 K
• 卷排序：221

文摘

Comparison of juices produced with a two-phase process and a conventional pressing. Processing technology influenced stability of composition and sensory properties of juices. Non-enzyme-aided berry pressing produced juice with the lowest phenolic content and stability. Anthocyanins decreased and phenolic acids increased during storage of all juices.