Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. 'Criollo') infusion

International Journal of Food Science and Technology

Volumn 43, Issue 2, 2008, Pages 322-325

  Aurelio, Domínguez López ^a   Edgardo, Remondetto Gabriel ^b   Navarro Galindo, Salvador ^c  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^b Agropur cooperative Canada   (Canada)

^c Campo Experimental Chilpancingo   (Mexico)

Author keywords

Anthocyanins; Antioxidant properties; Beverages; Degradation kinetics; Hibiscus sabdariffa L.; Karkad ; Kinetics; Roselle; Thermal stability; Visible absorption spectroscopy

Indexed keywords

HIBISCUS; HIBISCUS SABDARIFFA;

EID: 38549090008     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01439.x     Document Type: Article

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