Study of color stability in fruits of different black and red currant varieties and their products during various technological treatments
2009
Ludneva, M., Institute of Canning Industry, Plovdiv (Bulgaria) | Georgiev, D., Research Institute of Mountain Stockbreeding and Agriculture, Troyan (Bulgaria) | Georgieva, M., Research Institute of Mountain Stockbreeding and Agriculture, Troyan (Bulgaria)
Color stability of black currants (two varieties) and red currants (one variety) fruits and their products under various technological treatments has been studied. The color characteristics and total color differences were determined by instrumental measurement. It has been established that after the operation of fruits crushing the color, compared to that of the fresh whole fruits, is more intensive in the two varieties of black currants then in the red currant. In the final products (termally processed purees and nectars) the intensity of the color is significantly increased, while in the same products from the red currants there is a trend of considerable decreasing.
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