Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grains

Journal of Food Science

Volumn 79, Issue 2, 2014, Pages

  Abdel Aal, El Sayed M ^a   Akhtar, Humayoun ^a   Rabalski, Iwona ^a   Bryan, Michael ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Anthocyanin extraction; Black rice; Blue wheat; Composition; Purple corn

Indexed keywords

ANTHOCYANIN; PIGMENT; PLANT EXTRACT;

ACYLATION; ANTHOCYANIN EXTRACTION; ARTICLE; BIOSYNTHESIS; BLACK RICE; BLUE WHEAT; CANADA; CEREAL; CHEMISTRY; COMPARATIVE STUDY; COMPOSITION; ECONOMICS; FOOD CONTROL; FOOD QUALITY; HEAT; HUMAN; ISOLATION AND PURIFICATION; LIQUID LIQUID EXTRACTION; MAIZE; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; PLANT SEED; PRESSURE; PURPLE CORN; RADIATION EXPOSURE; REPRODUCIBILITY; RICE; TIME; WHEAT;

ANTHOCYANIN EXTRACTION; BLACK RICE; BLUE WHEAT; COMPOSITION; PURPLE CORN;

ACYLATION; ANTHOCYANINS; CANADA; CEREALS; FOOD INSPECTION; FOOD QUALITY; HOT TEMPERATURE; HUMANS; LIQUID-LIQUID EXTRACTION; MICROWAVES; NUTRITIVE VALUE; ORYZA SATIVA; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; PRESSURE; REPRODUCIBILITY OF RESULTS; SEEDS; TIME FACTORS; TRITICUM; ZEA MAYS;

EID: 84894063402     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12346     Document Type: Article

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