Interactions between anthocyanins and organic food molecules in model systems

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 53-59

  Mazzaracchio, Palmira ^a   Pifferi, Piergiorgio ^b   Kindt, Maddalena ^a   Munyaneza, Athanase ^a   Barbiroli, Giancarlo ^a  

^a Dipto Discipline Econ Aziendali   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

max shift; Absorbance changes; Adsorption; Co pigmentation; Hypsochromic effect; UV VIS spectra

Indexed keywords

ANTHOCYANINS; CO-PIGMENTATION; HYPSOCHROMIC EFFECT; UV-VIS SPECTRA;

ABSORPTION; ADSORPTION; CARBOXYLIC ACIDS; CELLULOSE; LIGNIN; PH EFFECTS; PHENOLS; PIGMENTS; ULTRAVIOLET SPECTROSCOPY;

FOOD PRODUCTS;

EID: 0742287408     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00747.x     Document Type: Article

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