BILBERRY (VACCINIUM MYRTILLUS) AND ELDERBERRY FRUIT (SAMBUCUS NIGRA L.) FROM ROMANIA PROCESSED AS CONFITURE. EVOLUTION OF COLOR, TOTAL CONTENT OF ANTHOCYANIN AND VITAMIN C

BILBERRY (VACCINIUM MYRTILLUS) AND ELDERBERRY FRUIT (SAMBUCUS NIGRA L.) FROM ROMANIA PROCESSED AS CONFITURE. EVOLUTION OF COLOR, TOTAL CONTENT OF ANTHOCYANIN AND VITAMIN C

The subject of the present paper is the influence of sugar preservation and heat treatment on the total content of anthocyanins, vitamin C, and the color of the confiture. In Romania, bilberry confiture is in demand while that made from wild black elderberry is almost non-existent for most peopl...

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Bibliographic Details
Main Authors: MARIA LIDIA IANCU, VALENTINA MĂDĂLINA MOGA, MIHAELA ADRIANA TIȚA, OVIDIU TIȚA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2024-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
bilberry
color
elderberry
preserving with sugar
total anthocyanin content
vitamin c
Online Access:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5688
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