COLORIMETRY OF ANTHOCYANIN PIGMENTED PRODUCTS: CHANGES IN PIGMENT COMPOSITION WITH TIME

Journal of Food Science

Volumn 42, Issue 6, 1977, Pages 1570-1574

  LITTLE, ANGELA C ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987300669     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb08428.x     Document Type: Article

References (15)

1. On the nature of reactions responsible for color behavior in red wines: A hypothesis
2. Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juice
3. Some advances in the chemistry of anthocyanin‐type plant pigments
4. Color evaluation for foods — Correlation of objective facts with subjective impressions
5. Color measurement of foods: Physical measurements as predictors of visual appearance
6. Pigment analysis in red and rosé wines by tristimulus colorimetry
7. Blending wines to color
8. Wine tannins — Isolation of condensed flavonoid pigments by gel‐filtration
9. The polymeric nature of wine pigments
10. The nature of colour in red wines
11. Anthocyanin pigments
12. The phenolic constituents of Prunus domestica. 1. The quantitative analysis of phenolic constituents
13. Flavylium salts, anthocyanidins and anthocyanins. 1. Structural transformations in acid solutions