Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Wallace, T C ^a   Giusti, M M ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Berberis boliviana Lechler; Stability; Yogurt

Indexed keywords

ANTHOCYANIN; FOOD DYE; PHENOL DERIVATIVE; YOGHURT;

ARTICLE; BERBERIS; CARROT; CHEMISTRY; COLOR; COMPARATIVE STUDY; DRUG STABILITY; FRUIT;

ANTHOCYANINS; BERBERIS; COLOR; DAUCUS CAROTA; DRUG STABILITY; FOOD COLORING AGENTS; FRUIT; PHENOLS; YOGURT;

BERBERIS; BETA VULGARIS SUBSP. VULGARIS; DAUCUS CAROTA; VACCINIUM;

EID: 43049092622     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00706.x     Document Type: Article

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