Monomeric anthocyanin degradation and nonenzymatic browning (NEB) index have been determined in reconstituted blackberry juice heated at high temperature in a hermetically sealed cell. Statistical analysis demonstrated that, when the temperature range (100−180 °C) was divided into two subranges (100−140 and 140−180 °C) for anthocyanin degradation, reaction kinetics were well represented by two sequential first-order reactions. The activation energy for NEB from 100 to 180 °C (106 kJ·mol−1) was slightly higher than the anthocyanin value at the lower temperature range (92 kJ·mol−1), but was more than twice the value for the higher range (44 kJ·mol−1). The reaction rate constant at 140 °C for anthocyanin degradation (3.5 × 10−3 s−1) was two times that for the NEB index (1.6 × 10−3 s−1). Hence, anthocyanin degradation was faster than the appearance of NEB products. The non-isothermal method developed allows estimating kinetic parameters and thereby generating temperature profiles of heat processes that would help preserve the nutritional properties of foods during high-temperature processes.