Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Estupinan D C ^a   Schwartz, S J ^b   Garzon G A ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Antioxidant activity; Beverages; Color stability; Freeze drying

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FOOD DYE; FOOD PRESERVATIVE; MALTODEXTRIN; PHENOL DERIVATIVE; POLYSACCHARIDE;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FOOD HANDLING; FREEZE DRYING; FRUIT; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; OSMOLARITY; PIGMENTATION; QUALITY CONTROL; ROSACEAE;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY SUPPLEMENTS; FOOD COLORING AGENTS; FOOD HANDLING; FOOD PRESERVATIVES; FREEZE DRYING; FRUIT; HALF-LIFE; KINETICS; OSMOLAR CONCENTRATION; PHENOLS; PIGMENTATION; POLYSACCHARIDES; QUALITY CONTROL; ROSACEAE;

RUBUS GLAUCUS;

EID: 78651440942     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01935.x     Document Type: Article

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