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Full-Text Articles in Food Chemistry
Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins
Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins
Graduate Theses and Dissertations
Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.
ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order …
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani
Ahmad Shakerardekani
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of
hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour
attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated
using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all
the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described
the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness
and colour attributes (‘L’ …