Photochemial Degradation of Betanine and Selected Anthocyanins

Journal of Food Science

Volumn 46, Issue 6, 1981, Pages 1934-1937

  ATTOE, E L ^a   VON ELBE, J H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985216514     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1981.tb04522.x     Document Type: Article

References (31)

1. Thermal degradation of anthocyanins with particular reference to the 3‐plycosides of cyanidin. 1. In acidified aqueous solutions at 100°C
2. Production of a betacyanine concentrate by fermentation of red beet juice with Candida utilis
3. Stability of concord grape (V. labrusca) anthocyanins in model systems
4. High‐pressure liquid chromatography of cranberry anthocyanins
5. Fluorescent light catalyzed autoxidation of β‐carotene
6. Photocatalyzed oxidation of paprika pigments
7. Thermal degradation of black raspberry anthocyanin pigments in model systems
8. Storage stability of juices and jellies made from muscadine grapes
9. The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlight
10. Anthocyanins
11. A new developing solvent for paper chromatography of various phenolic compounds, sugars and amino acids
12. Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanin in cranberries
13. Quantitative methods for anthocyanins. 3. Purification of cranberry anthocyanins
14. Studies on the stability of the anthocyanin 3, 5‐diglucosides
15. Stream sterilizable probes for dissolved oxygen measurement
16. The breakdown of strawberry anthocyanin pigment
17. Quantitative aspects of strawberry pigment degradation
18. Stability of grape anthocyanin in a carbonated beverage
19. Thermostability of red beet pigments (betanine and vulgaxathin‐1): Influence of pH and temperature
20. Thermal kinetic degradation of betanin and betalamic acid
21. The anthocyanins of the American cranberry
22. Varietal differences in colorant properties and stability of red beet pigments
23. Functional properties of a food colorant prepared from red cabbage
24. Light‐induced degradation of vitamins. 1. Kinetic studies on riboflavin decomposition in solution
25. Quantitative determination of individual betacyanin pigments of HPLC
26. Kinetics of quality degradation: Ascorbic acid oxidation in infant formula during storage
27. Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigments in cranberry juice
28. The Betalaines
29. Color stability of betanin
30. High‐pressure liquid chromatographic separation of anthocyanins of Vitis vinifera
31. Cranberry anthocyanins