Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 443-450

  Guyot, Sylvain ^a   Serrand, Solenn ^a   Le Quéré, Jean Michel ^a   Sanoner, Philippe ^b   Renard, Catherine M G C ^a  

^a CEMAGREF   (France)

^b Val de Vire Bioactive ^*  (France)

Author keywords

Colorant; Dihydrochalcones; Kinetics; Pigment; Polyphenoloxidase; Stability; Tartrazin

Indexed keywords

DIHYDROCHALCONES; PHLORIDZIN OXIDATION PRODUCTS (POP); POLYPHENOLOXIDASE; TARTRAZIN;

ENZYME KINETICS; ESTERIFICATION; OXIDATION; PH EFFECTS; PHENOLIC RESINS; PIGMENTS;

DYES;

BASIDIOMYCOTA; MALUS X DOMESTICA;

EID: 34447502106     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.021     Document Type: Article

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