Effects of food processing technology on valuable compounds in elderberry (Sambucus nigra L.) varieties
Elderberry (Sambucus nigra L.) is a potential source of natural food colorants because of its high anthocyanin content. The aim of this work is to reveal which technology step has effect on the valuable components (total anthocyanins, total polyphenols) and on the color parameters in elderberry and...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged
Szeged
2014
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| Sorozat: | Acta biologica Szegediensis
58 No. 1 |
| Kulcsszavak: | Kémia - alkalmazott, Élelmiszeripar - feldolgozás |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/34541 |