Abers, 1979, Causative factors of color deterioration in strawberry preserves during processing and storage, Journal of Food Science, 44, 75, 10.1111/j.1365-2621.1979.tb10008.x
Castelló, 2010, Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage, Journal of Food Engineering, 97, 64, 10.1016/j.jfoodeng.2009.09.016
Chandra, 1993, Isolation and stabilization of anthocyanins from tart cherries (Prunus cerasus L.), Journal of Agricultural and Food Chemistry, 41, 1062, 10.1021/jf00031a009
Cunha, 1998, Optimal experimental design for estimating the kinetic parameters of processes described by Weibull probability distribution function, Journal of Food Engineering, 37, 175, 10.1016/S0260-8774(98)00085-5
Dangles, 1992, Anthocyanin anti-copigment effect, Phytochemistry, 31, 3811, 10.1016/S0031-9422(00)97533-2
Dervisi, 2001, High pressure processing in jam manufacture: effects on textural and colour properties, Food Chemistry, 73, 85, 10.1016/S0308-8146(00)00289-2
Fujita, 2006, Anti-oxidation activity of various rice brans, Journal of Oleo Science, 55, 585, 10.5650/jos.55.585
García-Viguera, 1999, Color stability of strawberry jam as affected by cultivar and storage temperature, Journal of Food Science, 64, 243, 10.1111/j.1365-2621.1999.tb15874.x
Hújica-Paz, 2003, Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration, Journal of Food Engineering, 57, 305, 10.1016/S0260-8774(02)00344-8
Lewis, 1995, Effect of polysaccharides on the colour of anthocyanins, Food Chemistry, 54, 315, 10.1016/0308-8146(95)00026-F
Olsson, 2004, Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria X ananassa): effects of cultivar, ripening, and storage, Journal of Agricultural and Food Chemistry, 52, 2490, 10.1021/jf030461e
O’Beirne, 1985, Some physical and organoleptic effects of adding skim milk powder and cream to fruit preserves, Lebensmittel-Wissenschaft und -Technologie, 18, 47
Patras, 2010, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation, Trends in Food Science & Technology, 21, 3, 10.1016/j.tifs.2009.07.004
Sondheimer, 1948, The anthocyanin of strawberries, Journal of the American Chemical Society, 70, 3476, 10.1021/ja01190a079
Viguera, 1997, Determination of authenticity of fruit jams by HPLC analysis of anthocyanins, Journal of Science and Food Agriculture, 73, 207, 10.1002/(SICI)1097-0010(199702)73:2<207::AID-JSFA703>3.0.CO;2-8
Watanabe, 2004, Oxidation of 6-O-arachidonoyl L-ascorbate microencapsulated with a polysaccharide by spray-drying, Lebensmittel-Wissenschaft und –Technologie, 37, 395, 10.1016/j.lwt.2003.10.003
Wicklund, 2005, Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions, Lebensmittel-Wissenschaft und -Technologie, 38, 387, 10.1016/j.lwt.2004.06.017
Wrolstad, 1990, Influence of Sugar on anthocyanin pigment stability in Frozen strawberries, Journal of Food Science, 55, 1064, 10.1111/j.1365-2621.1990.tb01598.x