Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 1168-1178

  Buchweitz, M ^a   Speth, M ^a   Kammerer, D R ^a   Carle, R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Anthocyanins; Antioxidant capacity; Black currant; Citric acid; Pectin; Polyphenols

Indexed keywords

ANTHOCYANIN CONTENT; ANTHOCYANIN STABILITIES; ANTIOXIDANT CAPACITY; BLACK CURRANT; PECTIN; POLYPHENOLS; STRONG INTERACTION; TOTAL PHENOLIC CONTENT;

CITRIC ACID; ESTERS; FRUITS; STABILIZATION; SUGAR BEETS;

ANTHOCYANINS;

ANTHOCYANIN; BLACK CURRANT EXTRACT; CALCIUM ION; CITRIC ACID; CYANIDIN DERIVATIVE; DELPHINIDIN; GLYCOSIDE; PECTIN; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

AMIDATION; ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; CITRUS; ESTERIFICATION; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; STORAGE; SUGAR BEET; VISCOSITY;

ANTHOCYANINS; CITRUS; FOOD STORAGE; HALF-LIFE; MALUS; PECTINS; PLANT EXTRACTS; RIBES;

BETA VULGARIS SUBSP. VULGARIS; CITRUS; MALUS X DOMESTICA; RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 84875914211     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.005     Document Type: Article

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