Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 1020-1027

  Março, Paulo Henrique ^a   Poppi, Ronei Jesus ^a   Scarminio, Ieda Spacino ^b   Tauler, Romà ^c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LONDRINA   (Brazil)

^c INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

Author keywords

Anthocyanin; Dyes; Hibiscus acetosella; MCR ALS; MPCA

Indexed keywords

ANTHOCYANIN PIGMENT; DEGRADATION PRODUCTS; HIBISCUS ACETOSELLA; KINETIC PROFILES; MCR-ALS; MPCA; MULTIVARIATE CURVE RESOLUTION-ALTERNATING LEAST SQUARES; NEW SPECIES; PH VALUE; REACTION MECHANISM; UV RADIATION; UV-VIS SPECTROSCOPY;

ANTHOCYANINS; PH EFFECTS; PHOTODEGRADATION; ULTRAVIOLET RADIATION; ULTRAVIOLET SPECTROSCOPY;

RADIATION;

ANTHOCYANIN;

ARTICLE; DECOMPOSITION; DEGRADATION KINETICS; FLOWER; HIBISCUS; HIBISCUS ACETOSELLA; PH; PHOTODEGRADATION; RADIATION EXPOSURE; ULTRAVIOLET RADIATION;

HIBISCUS ACETOSELLA;

EID: 78149410162     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.005     Document Type: Article

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