Mašović Snežana

Change of anthocyanins content during raspberry extraction

Faculty of Agriculture, Belgrade-Zemun (1,2,3,4)


Change in anthocyanins content under different conditions of extraction enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. Experiments were carried out on a laboratory hydraulic extractor. During extraction commercial operating conditions were emulated using a "Bucher" extractor (pressure 180-200 bar 1-3 pulp shakings).

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