Effect of glucuronosylation on anthocyanin color stability

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3149-3155

  Osmani, Sarah Anne ^a,b   Hansen, Esben Halkjær ^a,b   Malien Aubert, Ćeline ^a,b   Olsen, Carl Erik ^a,b   Bak, Søren ^a,b   Møller, Birger Lindberg ^a,b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b VKR Research Centre Pro Active Plants ^*  (France)

Author keywords

Bellis perennis; BpUGT94B1; Cyanidin 3 O 2 O diglucoside; Cyanidin 3 O glucoside; Cyanidin 3 O 2 O glucuronosylglucoside; Natural colorant stability; Red daisy

Indexed keywords

ANTHOCYANIN; FOOD DYE; GLUCURONOSYLTRANSFERASE; RECOMBINANT PROTEIN;

ARTICLE; ASTERACEAE; CHEMISTRY; COLOR; DRUG STABILITY; ENZYMOLOGY; FLOWER; GENETICS; HEAT; LIGHT; METABOLISM; SAMBUCUS;

ANTHOCYANINS; ASTERACEAE; COLOR; DRUG STABILITY; FLOWERS; FOOD COLORING AGENTS; GLUCURONOSYLTRANSFERASE; HOT TEMPERATURE; LIGHT; RECOMBINANT PROTEINS; SAMBUCUS;

BELLIS PERENNIS; SAMBUCUS; SAMBUCUS NIGRA;

EID: 65349096233     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8034435     Document Type: Article

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