Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

Food Research International

Volumn 91, Issue , 2017, Pages 63-71

  Rodríguez Sánchez, Juan A ^a   Cruz y Victoria, María T ^a   Barragán Huerta, Blanca E ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Betaxanthin; CIELAB color space; Food colorant; Pitaya; Stenocereus pruinosus

Indexed keywords

ACTIVATION ENERGY; ASCORBIC ACID; BEVERAGES; FOOD ADDITIVES; FOOD STORAGE; STABILITY;

BETAXANTHIN; CIELAB COLOR; FOOD COLORANTS; PITAYA; STENOCEREUS PRUINOSUS;

COLOR;

ANTIOXIDANT; BETAXANTHIN; FOOD DYE;

CACTACEAE; CHEMISTRY; COLOR; DRUG STABILITY; FRUIT; ISOLATION AND PURIFICATION; PH; TEMPERATURE; TIME FACTOR;

ANTIOXIDANTS; BETAXANTHINS; CACTACEAE; COLOR; DRUG STABILITY; FOOD COLORING AGENTS; FRUIT; HYDROGEN-ION CONCENTRATION; TEMPERATURE; TIME FACTORS;

EID: 84999176787     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.11.023     Document Type: Article

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