Acylated anthocyanins from edible sources and their applications in food systems

Biochemical Engineering Journal

Volumn 14, Issue 3, 2003, Pages 217-225

  Giusti, M Mónica ^a   Wrolstad, Ronald E ^b  

^a UNIVERSITY OF MARYLAND   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Acylated anthocyanins; Chromatography; CIEL*ch; Color stability; Natural food colorants; Pigment stability; Treatment

Indexed keywords

ACYLATION; ANTIOXIDANTS; COLOR; DYES; HEALTH;

ANTHOCYNINS; SYNTHETIC ADDITIVES;

FOOD ADDITIVES;

ANTHOCYANIN; ANTIOXIDANT; DYE; FOOD DYE;

ACYLATION; CABBAGE; CARROT; CHERRY; CHROMATOGRAPHY; COMMERCIAL PHENOMENA; CONFERENCE PAPER; DIET; FOOD; FOOD PROCESSING; HEALTH; MARKETING; PIGMENTATION; PRIORITY JOURNAL; RADISH; SWEET POTATO; UNITED STATES;

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; IPOMOEA BATATAS; RAPHANUS SATIVUS; SOLANUM TUBEROSUM;

EID: 0038031012     PISSN: 1369703X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1369-703X(02)00221-8     Document Type: Conference Paper

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