Stability-increasing effects of anthocyanin glycosyl acylation

Food Chemistry

Volumn 214, Issue , 2017, Pages 119-128

  Zhao, Chang Ling ^a   Yu, Yu Qi ^b   Chen, Zhong Jian ^c   Wen, Guo Song ^a   Wei, Fu Gang ^b   Zheng, Quan ^d   Wang, Chong De ^a   Xiao, Xing Lei ^b  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

^b Miaoxiang Sanqi Industrial Corporation Ltd of Wenshan City   (China)

^c Wenshan University and Wenshan Miaoxiang Sanqi Industrial Co Ltd   (China)

^d ZHEJIANG COLLEGE OF CONSTRUCTION   (China)

Author keywords

Acylated anthocyanins; Anthocyanin glycosyl acylation; Effects; Mechanism; Stability

Indexed keywords

ANTHOCYANINS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; MECHANISMS; STABILITY;

ACYL GROUP; COSMETIC INDUSTRY; EFFECTS; ENVIRONMENTAL ASPECTS; GLYCOSYL; HYDROXYL GROUPS; IN-VITRO; INCREASING EFFECT;

ACYLATION;

ANTHOCYANIN;

ACYLATION; CHEMICAL STRUCTURE; COSMETIC INDUSTRY; DRUG STABILITY; GLYCOSYLATION; ISOMERIZATION; PHYSICAL CHEMISTRY; REVIEW; STEREOCHEMISTRY; METABOLISM;

ACYLATION; ANTHOCYANINS;

EID: 84978371301     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.073     Document Type: Review

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