Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 975-981

  Mosshammer M R ^a   Stintzing, F C ^a   Carle, R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Betacyanins; Betalains; Betaxanthins; Cactus pear; Colouring foodstuff; Natural colourants; Pitaya

Indexed keywords

CHARACTERIZATION; COLOR; FOOD PRODUCTS; PH EFFECTS; PIGMENTS;

FRUIT JUICE BLENDS; OPUNTIA; PIGMENT STABILITY;

FRUIT JUICES;

CACTACEAE; HYLOCEREUS; HYLOCEREUS POLYRHIZUS; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS COMMUNIS; STENOCEREUS STELLATUS;

EID: 23144464765     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.01.015     Document Type: Conference Paper

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