Blar i NOFIMA vitenarkiv på forfatter "Skrede, Grete"
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Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
Martinsen, Berit Karoline; Aaby, Kjersti; Skrede, Grete (Peer reviewed; Journal article, 2020)Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins ...