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[Complex approach to evaluation of natural quality of coloured juices].

Authors
  • Eller, K I
  • Pimenova, V V
  • Levin, L G
  • Kiseleva, M G
Type
Published Article
Journal
Voprosy pitaniia
Publication Date
Jan 01, 2003
Volume
72
Issue
2
Pages
28–35
Identifiers
PMID: 12924206
Source
Medline
License
Unknown

Abstract

A novel multidimensional approach to estimation of fruit and berry colored juice authenticity is proposed. It includes determination of quality (determination of 5-hydroxymethylfurfurol) and authenticity (determination of organic acids, hydrocarbons, anthocyanin pigments and artificial colorants) parameters. Both experimental and literature data on chemical composition of 12 colored fruits and berries are summarized. New composition characteristics of pomegranate, bilberry, red currant, blackberry and lingonberry are presented.

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