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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) biochemical compounds (82890) carbohydrates (23127) glycosides (3603) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) polysaccharides (9609) pectins (669) enzymes (23169) hydrolases (9245) glycosidases (3353) O-glycoside hydrolases (3250) polygalacturonase (279) pigments (5990) plant pigments (5095) flavonoids (4264) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) enzymology (9123) enzyme inactivation (164) enzyme stability (71) inactivation (425) enzyme inactivation (163) botany (53088) plant biology (52661) plant biochemistry (14569) chemical constituents of plants (9746) plant pigments (5094) flavonoids (4263) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) beverages (2857) alcoholic beverages (1703) mash (52) plant products (54971) pulp (889) fruit products (9186) fruits (food) (8192) small fruits (1395) strawberries (504) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preservation (1053) pasteurization (352) food processing (5550) brewing (171) mash (52) foods (20022) beverages (2857) alcoholic beverages (1703) mash (52) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences environment (10329) environmental factors (9465) photoperiod (924) scotophase (62) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) glycosides (3603) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) polysaccharides (9609) pectins (669) enzymes (23169) hydrolases (9245) glycosidases (3353) O-glycoside hydrolases (3250) polygalacturonase (279) pigments (5990) plant pigments (5095) flavonoids (4264) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) chemical compounds (78840) organic compounds (57444) heterocyclic compounds (16089) heterocyclic oxygen compounds (6387) flavonoids (4263) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) chemistry (84737) physicochemical properties (27179) antioxidant activity (5477) enzyme stability (71) physics (54990) physical properties (32618) color (4392) temperature (18106) Plant Science and Plant Products Plant Science and Plant Products botany (53089) plant biology (52662) plant biochemistry (14570) chemical constituents of plants (9747) plant pigments (5095) flavonoids (4264) glycoflavonoids (1223) glycoflavones (1221) anthocyanins (1048) plant products (54974) pulp (889) fruit products (9187) fruits (food) (8192) small fruits (1395) strawberries (504) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) enzymatic treatment (463) maceration (95) heat treatment (3316) pasteurization (350) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées Author(s) of Article: Will be identified in next release Citation: European food research and technology 2012 v.234 no.2 pp. 207-222 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=501499 Name of Publication: European food research and technology Publishing Company: Will be identified in next release Accession Number: 121021
