Decomposition of betacyanins and betaxanthins by heat and pH changes

Nahrung - Food

Volumn 40, Issue 5, 1996, Pages 267-270

  Pátkai, Györgyi ^a   Barta, J ^a  

^a UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1542498498     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19960400508     Document Type: Article

References (10)

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2. SAGUY, I., J. Food Sience 44 (1979) 1554-1555.
3. HAVLIKOVA, L., and V. KYZLINK, Nahrung 29 (1985) 723-730.
4. COHEN, E., and I. SAGUY, J. Food Science 48 (1983) 703-707.
5. HUANG, A. S., and J. H. ELBE, J. Foord Science 50 (1985) 1115-1120, 1129.
6. ATTOE, A. L., and J. H. ELBE, J. Agricult. Food Chem. 30 (1981) 708-712.
7. HAVLIKOVA, L., K. MIKOVA and V. KYZLINK, Z. Lebensm.-Unters. Forschg. 177 (1983) 247-250.
8. SPEERS, R. A., Nahrung 37 (1993) 283-284.
9. DRDAK, M., and M. VALLOVA, Nahrung 34 (1990) 307-310.
10. NILSSON, T., Landbrukshögskolans Annaler 36 (1970) 179-210.