Stability in candy products of neocandenatone, a non-genotoxic purple pigment from Dalbergia congestiflora heartwood

Food Research International

Volumn 65, Issue PB, 2014, Pages 263-271

  Gutiérrez Zúñiga, Cinthya G ^a   Arriaga Alba, Myriam ^b   Ordaz Pichardo, Cynthia ^a   Gutiérrez Macías, Paulina ^a   Barragán Huerta, Blanca E ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b HOSPITAL JUÁREZ DE MÉXICO   (Mexico)

Author keywords

Anthocyanin; Candies; Genotoxicity assays; Neocandenatone; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; SALMONELLA; SUGARS; WOOD PRODUCTS;

CANDIES; CRUDE EXTRACT; FIRST ORDER KINETICS; GENOTOXICITIES; MICRONUCLEUS TEST; MUTAGENICITY; NEOCANDENATONE; SALMONELLA TYPHIMURIUM;

ANTHOCYANINS;

EID: 84910146877     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.048     Document Type: Article

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