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Many anthocyanin-containing foods are thermally processed to ensure their safety, and stored for some time before being consumed. However, the combination of thermal processing and subsequent storage has a significant impact on anthocyanins. This study aimed to investigate the color, chemical stability, and antioxidant capacity of thermally treated anthocyanin aqueous solutions during storage at 4,...
Abstract: The volatility of flavor compounds (10 distinctive esters commonly found in alcoholic beverages) was characterized using headspace solid‐phase microextraction (HS‐SPME) analysis combined with mathematical modeling. The impacts of extrinsic factors (extraction time and temperature) and intrinsic parameters (ethanol content and concentration of these flavor compounds) were evaluated on their...
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