Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 61-68

  Lemos, M Adília ^a   Aliyu, Maryam M ^a   Hungerford, Graham ^b  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^b HORIBA LTD   (Japan)

Author keywords

Decay associated spectra; Fluorescence lifetime imaging; Microwave extraction; Purple Majesty

Indexed keywords

ANTI-MICROBIAL; ANTIOXIDANT PROPERTIES; COLOURING AGENTS; DIFFERENT STRUCTURE; DYE-SENSITISED SOLAR CELLS; ENVIRONMENTAL CONDITIONS; FLUORESCENCE LIFETIME IMAGING; FOOD COLORANTS; FOOD INDUSTRIES; FRUIT AND VEGETABLES; FUTURE APPLICATIONS; MICROWAVE EXTRACTION; MICROWAVE PROCESS; PHENOLIC COMPOUNDS; PHOTOPHYSICAL PROPERTIES; PLANT MATTER; POTATO SLICES; POTATO TUBERS; POTENTIAL APPLICATIONS; PURPLE MAJESTY; RAW POTATOES; TIME-RESOLVED EMISSION SPECTRA; TIME-RESOLVED FLUORESCENCE; UNSTABLE COMPOUNDS; WATERSOLUBLE;

CHARGE TRANSFER; EMISSION SPECTROSCOPY; FLUORESCENCE; FOOD ADDITIVES; FOOD PRODUCTS; IMAGE PROCESSING; PHENOLS; TITANIUM DIOXIDE;

ANTHOCYANINS;

SOLANUM TUBEROSUM;

EID: 84870505650     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.04.008     Document Type: Article

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