articleTrends in Food Science & TechnologyJul 24, 2009Closed access

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

APAnkit PatrasNPNigel P. BruntonCPColm P. O’DonnellBKBrijesh K. Tiwari

Teagasc - The Irish Agriculture and Food Development Authority · University College Dublin

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1,256
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4

Topics & keywords

Topics
Keywords
  • Degradation (telecommunications)
  • Anthocyanin
  • Food science
  • Kinetics
  • Thermal stability
  • Chemistry
  • Environmental science
  • Computer science
UN Sustainable Development Goals
  • Zero hunger
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