MERIN, U., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
POPEL, G., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BERNSTEIN, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
ROSENTHAL, I., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
POPEL, G., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
BERNSTEIN, S., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
ROSENTHAL, I., The Dept. of Food Science, Ar. O., the Volcani Center, P. O. Box 6, Bet Dagan, 50250, Israel
The color stability of betacyanine from prickly pear was determined in the fruit juice at temperatures up to 90 °C. The degradation rates were dependent on pigment concentration, being slower for higher concentrations. The lack of a significant oxygen effect or inhibitory action of ascorbic acid did not support autooxidation as the exclusive chemical process responsible for decolorization. Copyright © 1987, Wiley Blackwell. All rights reserved
