DSpace Repository

Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature

Show simple item record

dc.contributor.author ŞLEAGUN, G.
dc.contributor.author PAVLINCIUC, M.
dc.contributor.author GOLUBI, R.
dc.date.accessioned 2019-11-15T14:47:22Z
dc.date.available 2019-11-15T14:47:22Z
dc.date.issued 2014
dc.identifier.citation ŞLEAGUN, G., PAVLINCIUC, M., GOLUBI, R. Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 383-388. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6955
dc.description.abstract Among the domestic fruit species, sour cherries belong to the most popular fruits. In the fruit processing industry, they are canned in their own juice or syrups, processed to concentrates, juices, preserved by drying, etc. Republic of Moldova currently exports more than 500 tons of dried cherries with a perspective to increase this amount.However, no detailed information is available about the effect of drying on the degradation of anthocyanins, which are an important component of cherries and cherry products and plays a critical role in color quality of them. Cyanidin–3–glucoside is the major anthocyanin present in sour cherry, which is not stable similar to all anthocyanins and could be decolorized or degraded by many factors, for example, temperature, oxygen, enzyme, light and time, during processing and storage. Our objectives were to determine the impact of drying temperatures on the anthocyanin stability and evaluate the kinetics of anthocyanin degradation in the sour cherries drying process. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cherries en_US
dc.subject drying cherries en_US
dc.subject cherries drying en_US
dc.title Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account