Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition

Food Chemistry

Volumn 83, Issue 3, 2003, Pages 423-436

  Gradinaru, G ^a   Biliaderis, C G ^b   Kallithraka, S ^c   Kefalas, P ^a   Garcia Viguera, C ^d  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^d RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Calorimetry; Copigmentation; Glass transition; Hibiscus sabdariffa; HPLC; Kinetics; Thermal stability

Indexed keywords

ANTHOCYANIN; CHLOROGENIC ACID; PIGMENT; PULLULAN; WATER;

AQUEOUS SOLUTION; ARTICLE; CALORIMETRY; CHEMICAL REACTION KINETICS; COLOR; DEGRADATION; ENERGY; FREEZE DRYING; HIBISCUS; HUMIDITY; MATHEMATICAL ANALYSIS; PIGMENTATION; PLANT; PREDICTION; SOLID STATE; STORAGE; TEMPERATURE; THERMOSTABILITY;

HIBISCUS; HIBISCUS SABDARIFFA;

EID: 0042388178     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00125-0     Document Type: Article

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