Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Gachovska, Tanya ^a   Cassada, David ^a   Subbiah, Jeyamkondan ^a   Hanna, Milford ^a   Thippareddi, Harshavardhan ^a   Snow, Daniel ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Anthocyanin; Extraction; Pulsed electric field; Red cabbage

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FOOD DYE;

ACYLATION; ARTICLE; BRASSICA; CHEMISTRY; ELECTROCHEMICAL ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSTRUMENTATION; ISOLATION AND PURIFICATION; LIGHT; MASS SPECTROMETRY; METHODOLOGY; PLANT LEAF; RADIATION EXPOSURE; TIME;

ACYLATION; ANTHOCYANINS; ANTIOXIDANTS; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROCHEMICAL TECHNIQUES; FOOD COLORING AGENTS; FOOD TECHNOLOGY; LIGHT; MASS SPECTROMETRY; PLANT LEAVES; TIME FACTORS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 77955801596     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01699.x     Document Type: Article

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