Tag: Anthocyanin
Sugar substitution preserved yogurt-preparation quality better than removal
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in Food scienceStudy evaluates sugar reduction strategies in strawberry yogurt preparations, finding that polyol sweeteners maintain sensory quality while improving anthocyanin stability.
Anthocyanin profiles differ across blueberries, raspberries, and resistant grapes
UHPLC/Q‑TOF profiling identified 35 anthocyanins across blueberry, raspberry, and two fungal‑resistant red grape varieties, revealing distinct glycosylation and acylation patterns.
