| Yazarlar |
Prof. Dr. Ergin Murat ALTUNER
Kastamonu Üniversitesi, Türkiye |
Özlem Tokuşoğlu
Celâl Bayar Üniversitesi, Türkiye |
|
Nurettin Çanakoğlu
Türkiye |
| Özet |
| Anthocyanins and flavonols are types of phenolic compounds. Previous researches showed that phenolic compounds are relevant to the quality of plant-derived foods and beverages. Any food-processing technologies, which can preserve phenolic compounds after processing, should be taken into account for increasing the food quality. High hydrostatic pressure processing (HHPP) is a novel nonthermal process. There are some researches about the effect of HHPP on total phenolic content, total monomeric anthocyanins, kaempferol, myricetin and quercetin contents of berry fruits and berry juices in the literature. These studies showed that HHPP could possibly have a success potential in increasing the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices by preserving phenolic compounds after food processing. The aim of this review is to put forward how high hydrostatic pressure processing affects extraction, retention and stability of anthocyanins and flavonols of berry fruits and juices. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology. |
| Anahtar Kelimeler |
| Anthocyanins | Berry fruits | Berry juices | Extraction | Flavonols | Fruits | High hydrostatic pressure processing | Retention | Stability |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Dergi ISSN | 0950-5423 |
| Dergi Tarandığı Indeksler | SCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2013 |
| Cilt No | 48 |
| Sayı | 10 |
| Sayfalar | 1991 / 1997 |
| Doi Numarası | 10.1111/ijfs.12185 |
| Atıf Sayıları | |
| WoS | 21 |
| SCOPUS | 27 |
| Google Scholar | 41 |
