A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model Beverage

Journal of Food Science

Volumn 53, Issue 5, 1988, Pages 1580-1581

  TEH, L S ^a   FRANCIS, F J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985262140     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb09332.x     Document Type: Article

References (11)

1. Anthocyanin and pH involved in the color of Heavenly Blue morning glory
2. Stability of anthocyanins from sweet Potatoes in a model beverage
3. Origin of the exceptional color stability of the Zebrina anthocyanin
4. A recovery system for anthocyanins from cranberry pomace
5. −1 a/b
6. Quantitative methods for anthocyanins
7. I. Structure confirmation of trisdeacyl heavenly blue anthocyanin, an alkaline hydrolysis product of heavenly blue anthocyanin obtained from flower of morning glory “Heavenly Blue
8. Heavenly blue anthocyanin. II. Trans‐4‐0‐(6‐0‐(trans‐3‐0‐(beta‐D‐glucopyrano‐syl)caffeyl)‐beta‐D‐glucopyranosyl) caffeic acid, a novel component in heavenly blue anthocyanin
9. Heavenly blue anthocyanin. III. Structure of bisdeacyl heavenly blue anthocyanin, a controlled alkaline hydrolysis product of heavenly blue anthocyanin