[Complex approach to evaluation of natural quality of coloured juices].
- Published Article
- Publication Date
Jan 01, 2003
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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The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/12924206