Colour changes of a preparation from red cabbage during storage in a model system

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 709-714

  Walkowiak Tomczak, Dorota ^a   Czapski, Janusz ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Anthocyanins; Pigment degradation; Red cabbage preparation

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID; OXYGEN; PIGMENT;

ARTICLE; CABBAGE; COLOR; CONCENTRATION (PARAMETERS); DECOMPOSITION; DEGRADATION; FOOD STORAGE; MODEL; PH; RESEARCH; STORAGE TEMPERATURE; TIME;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 34247524069     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.079     Document Type: Article

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