Abstract
This investigation was aimed primarily at determining the color stability of pomegranate juice under high-temperature conditions, representative of processing conditions such as pasteurization, evaporation and dehydration. Results indicate that the red pomegranate anthocyanins are sufficiently stable. Browning is a significant problem requiring further investigation.
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Schedule a callMore From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
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