Thermal stability of 3-deoxyanthocyanidin pigments

Food Chemistry

Volumn 160, Issue , 2014, Pages 246-254

  Yang, Liyi ^a   Dykes, Linda ^a   Awika, Joseph M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

3 Deoxyanthocyanidins; Anthocyanins; Heat stability; Natural colour

Indexed keywords

ANTHOCYANINS; COLOR; DEGRADATION;

3-DEOXYANTHOCYANIDINS; CHALCONES; DEGRADATION PRODUCTS; HEAT STABILITY; NATURAL COLOUR; NATURAL COLOURANTS;

THERMODYNAMIC STABILITY;

3 DEOXYANTHOCYANIDIN PIGMENT; PIGMENT; UNCLASSIFIED DRUG; ANTHOCYANIN;

AQUEOUS SOLUTION; ARTICLE; COMPARATIVE STUDY; DEGRADATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEAF SHEATH; MASS SPECTROMETRY; POLYMERIZATION; SORGHUM; THERMOSTABILITY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; HEAT;

ANTHOCYANINS; HOT TEMPERATURE; PIGMENTS, BIOLOGICAL;

EID: 84898664716     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.105     Document Type: Article

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