Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

Food Chemistry

Volumn 163, Issue , 2014, Pages 163-170

  Sui, Xiaonan ^a   Dong, Xin ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Anthocyanins; Antioxidant capacity; Black rice; Kinetic modelling; pH; Thermal degradation

Indexed keywords

DEGRADATION; HEAT TREATMENT; PH; PH EFFECTS; PYROLYSIS; RATE CONSTANTS;

ANTHOCYANIN SOLUTIONS; ANTIOXIDANT CAPACITY; BLACK RICE; DEGRADATION RATE CONSTANTS; HIGH TEMPERATURE; KINETIC MODELLING; TEMPERATURE RANGE; TOTAL ANTIOXIDANT CAPACITY;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; UNCLASSIFIED DRUG; SOLUTION AND SOLUBILITY;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; DEGRADATION KINETICS; DRUG DEGRADATION; DRUG EFFECT; DRUG STABILITY; HIGH TEMPERATURE; PH; THERMOSTABILITY; CHEMISTRY; HEAT; SOLUTION AND SOLUBILITY;

ANTHOCYANINS; ANTIOXIDANTS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; SOLUTIONS;

EID: 84901282563     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.075     Document Type: Article

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