Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 2026-2035

  Buchweitz, M ^a   Brauch, J ^a   Carle, R ^a   Kammerer, D R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Black currant; Blue food colourant; Elderberry; Pectin; Purple carrot; Red cabbage

Indexed keywords

BLACK CURRANT; BLUE FOOD COLOURANT; ELDERBERRY; PECTIN; PURPLE CARROT; RED CABBAGES;

ACTIVATION ENERGY; ANTHOCYANINS; ASCORBIC ACID; CHELATION; FOOD ADDITIVES; FOOD STORAGE; IONS; LACTIC ACID; LIQUIDS; PH; PHENOLS; SYSTEM STABILITY;

COLOR;

ANTHOCYANIN; ASCORBIC ACID; BLACK CURRANT EXTRACT; CHELATE; FERRIC ION; LACTIC ACID; PECTIN; PHENOL DERIVATIVE; PIGMENT; SAMBUCUS NIGRA EXTRACT;

AMIDATION; ARTICLE; BRASSICA OLERACEA; CARROT; ENERGY; FOOD COLOR; HEAT TREATMENT; PH; STORAGE; THERMAL EXPOSURE; THERMOSTABILITY;

ANTHOCYANINS; BEVERAGES; COLOR; FERRIC COMPOUNDS; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; PECTINS; PIGMENTS, BIOLOGICAL; VEGETABLES;

EID: 84873668767     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.090     Document Type: Article

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