Color enhancing effect of carboxylic acids on anthocyanins

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 421-427

  Yawadio, Robert ^a   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

Author keywords

Anthocyanin rich fraction; Bathochromic shift; Black rice; Carboxylic acids; Color enhancement and stability; Hyperchromic effect; Vinylpyranoanthocyanins

Indexed keywords

ALIPHATIC CARBOXYLIC ACID; ANTHOCYANIN; AROMATIC CARBOXYLIC ACID; CARBOXYLIC ACID DERIVATIVE; COUMARIC ACID; FERULIC ACID; SINAPIC ACID; TANNIN; THIOCTIC ACID;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD STORAGE; MASS SPECTROMETRY; RICE; SPECTROPHOTOMETRY;

EID: 34347326276     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.066     Document Type: Article

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