Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas Metal content evaluation and its effect on the stability of anthocyanins

CYTA - Journal of Food

Volumn 7, Issue 3, 2009, Pages 225-232

  Castaneda Ovando A ^a,b   Galan Vidal C A ^a   Pacheco Hernández, M de L ^a   Rodriguez J A ^a   Paez Hernandez M E ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b Francisco I Madero   (Mexico)

Author keywords

Anthocyanins; Color; Corn; Metals; Stability

Indexed keywords

ZEA MAYS;

ANTIOXIDANTS; ATOMIC EMISSION SPECTROSCOPY; CAPILLARY ELECTROPHORESIS; COLOR; CONVERGENCE OF NUMERICAL METHODS; COPPER COMPOUNDS; INDUCTIVELY COUPLED PLASMA; IRON COMPOUNDS; METAL COMPLEXES; METAL IONS; METALS; PLASMA STABILITY; STABILIZATION;

ANTHOCYANIN STABILITIES; ANTIOXIDANT PROPERTIES; BENEFICIAL EFFECTS; CORN; INDUCTIVELY COUPLED PLASMA ATOMIC EMISSION SPECTROSCOPY; METAL COMPLEXATION; NATURAL PIGMENT; STABILITY CONSTANTS;

ANTHOCYANINS;

EID: 77956894872     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903092837     Document Type: Article

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