The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex

Food Chemistry

Volumn 81, Issue 3, 2003, Pages 349-355

  Bakowska, Anna ^a   Kucharska, Alicja Z ^a   Oszmiański, Jan ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Anthocyanin; Colour stability; Copigmentation; Scutellaria baicalensis Georgi

Indexed keywords

ANTHOCYANIN; CHLOROGENIC ACID; FLAVONE DERIVATIVE; POLYPHENOL DERIVATIVE; QUERCETIN; QUERCETIN 5' SULFONIC ACID; RUTOSIDE; SCUTELLARIA BAICALENSIS EXTRACT; SODIUM MORIN 5' SULFONIC ACID; TANNIN; UNCLASSIFIED DRUG;

ARTICLE; CHINESE HERB; FOOD STORAGE; HEATING; MOLECULAR STABILITY; PHOTODEGRADATION; PIGMENTATION; PLANT ROOT; STORAGE TEMPERATURE; ULTRAVIOLET IRRADIATION;

SCUTELLARIA; SCUTELLARIA BAICALENSIS;

EID: 0037409187     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00429-6     Document Type: Article

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