Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition

Journal article

Peer reviewed

Roopesh M SYAMALADEVI, Shyam S SABLANI, JUMING JUMING TANG, Joseph POWERS and Barry G SWANSON

Journal of food science, Vol.76(6), pp.E414-E421

2011

Handle:

https://hdl.handle.net/2376/110063

PMID: 22417493

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Fruit and vegetable industries

Food engineering

3 Record Views

Title: Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition
Creators: Roopesh M SYAMALADEVI - Biological Systems Engineering Dept., Washington State Univ., P.O Box 646120, Pullman, WA 99164-6120, United States
Shyam S SABLANI - Biological Systems Engineering Dept., Washington State Univ., P.O Box 646120, Pullman, WA 99164-6120, United States
JUMING JUMING TANG - Biological Systems Engineering Dept., Washington State Univ., P.O Box 646120, Pullman, WA 99164-6120, United States
Joseph POWERS - School of Food Science, Washington State Univ., P.O Box 646376, Pullman, WA 99164-6376, United States
Barry G SWANSON - School of Food Science, Washington State Univ., P.O Box 646376, Pullman, WA 99164-6376, United States
Publication Details: Journal of food science, Vol.76(6), pp.E414-E421
Academic Unit: Biological Systems Engineering, Department of; Food Science, School of
Publisher: Wiley; Hoboken, NJ
Identifiers: 99900546905801842
Language: English
Resource Type: Journal article