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  • 标题:The Anthocyanin Content ofSour Cherry Nectars Sold in Markets
  • 本地全文:下载
  • 作者:Ayşegül Kırca ; Burcu Özkalp
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2003
  • 卷号:28
  • 期号:1
  • 出版社:Association of Food Technology, Turkey
  • 摘要:

    Anthocyanins are not only responsible for the attractive color of the sour cherry based products, but they also have health benefits as shown in recent studies. Thus, this study was conducted to determine the anthocyanin content of sour cherry nectars sold in markets. Sour cherry nectars produced by 12 companies in two processing periods of 2002 and the sour cherry nectar produced at the pilot plant of the Agricultural Faculty at Ankara University were analyzed. Compared to the nectar produced at the pilot plant of the Agricultural Faculty at Ankara University, the anthocyanin content of sour cherry nectars was found to be significantly lower. The difference in the anthocyanin content may be attributed to the concentrate processed into nectar or the processed nectars were not stored under suitable conditions, or the minimum fruit content for the sour cherry nectar was not followed.

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