Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 491-500

  Kalisz, Stanisław ^a   Oszmiański, Jan ^b   Hładyszowski, Jerzy ^c   Mitek, Marta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c WROCLAW MEDICAL UNIVERSITY   (Poland)

Author keywords

Anthocyanins; Copigmentation; Honeysuckle juice; Skullcap flavone

Indexed keywords

HYDROGEN BONDS; HYDROPHOBICITY; MOLECULAR DYNAMICS; MOLECULES; SIMULATED ANNEALING; STABILIZATION;

COPIGMENTATION; EXPERIMENTAL METHODS; HONEYSUCKLE JUICE; HYDROPHOBIC INTERACTIONS; MOLECULAR DYNAMICS METHODS; SKULLCAP FLAVONE; STACKING STRUCTURES; THEORETICAL STUDY;

ANTHOCYANINS;

ANTHOCYANIN; CYANURIC ACID; FLAVONE DERIVATIVE; HYDROGEN; FLAVONE; PLANT EXTRACT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; COMPUTER SIMULATION; COVALENT BOND; EXPERIMENTAL STUDY; HEATING; HYDROPHOBICITY; LONICERA; MOLECULAR DYNAMICS; TEMPERATURE; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; SCUTELLARIA BAICALENSIS;

LONICERA; SCUTELLARIA;

ANTHOCYANINS; COMPUTER SIMULATION; FLAVONES; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LONICERA; MOLECULAR STRUCTURE; PLANT EXTRACTS; SCUTELLARIA BAICALENSIS;

EID: 84870233300     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.146     Document Type: Article

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