Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures

The effect of storage conditions on changes of pH, total soluble solids (°Brix), colour, betalains (betacyanins and betaxanthins), and 5-hydroxymethylfurfural was investigated in apple-beetroot juices stored at 2, 7 and 20 °C for 120 days. The results obtained showed that the quality of apple-beetro...

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Bibliographic Details
Published in:	Journal of food measurement & characterization Vol. 14; no. 6; pp. 3381 - 3388
Main Authors:	Tobolková, Blanka, Polovka, Martin, Daško, Ľubomír, Belajová, Elena, Durec, Ján
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-12-2020 Springer Nature B.V
Subjects:	Apples Chemistry Chemistry and Materials Science Chemistry/Food Science Color Degradation Engineering Food Science Fruit juices Hydroxymethylfurfural Juices Original Paper pH effects Rate constants Storage Storage conditions Sugar beets Temperature Storage Apple-beetroot juice quality Betacyanins and betaxanthins 5-hydroxymethylfurfural Colour
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