Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities

Food Chemistry

Volumn 148, Issue , 2014, Pages 342-350

  Sui, Xiaonan ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Antioxidant capacity; Black rice; Cyanidin 3 glucoside; Cyanidin 3 rutinoside; Monte Carlo simulation; Non isothermal degradation

Indexed keywords

ANTIOXIDANT CAPACITY; BLACK RICE; CYANIDIN-3-GLUCOSIDE; CYANIDIN-3-RUTINOSIDE; NONISOTHERMAL;

ACTIVATION ENERGY; CARBOHYDRATES; DEGRADATION; ISOTHERMS; MONTE CARLO METHODS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; BENZOPYRAN DERIVATIVE; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; PLANT GLYCOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; DRUG DEGRADATION; HIGH TEMPERATURE; MONTE CARLO METHOD; SOLID PHASE EXTRACTION; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

ANTIOXIDANT CAPACITY; BLACK RICE; CYANIDIN-3-GLUCOSIDE; CYANIDIN-3-RUTINOSIDE; MONTE CARLO SIMULATION; NON-ISOTHERMAL DEGRADATION;

ANTHOCYANINS; ANTIOXIDANTS; HOT TEMPERATURE; KINETICS; MONTE CARLO METHOD; ORYZA SATIVA; PLANT EXTRACTS;

EID: 84887190815     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.060     Document Type: Article

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