Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides

Food Chemistry

Volumn 240, Issue , 2018, Pages 940-950

  Gras, Claudia C ^a   Bause, Karola ^a   Leptihn, Sebastian ^a   Carle, Reinhold ^a,b   Schweiggert, Ralf M ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Black carrot; Heat stability; Intermolecular co pigmentation; Intramolecular co pigmentation

Indexed keywords

ACYLATION; SOLUTIONS; STABILITY; SUGARS;

BLACK CARROTS; HEAT STABILITY; INTERMOLECULAR CO-PIGMENTATION; INTRAMOLECULAR CO-PIGMENTATION; PIGMENT STABILITY; SPECTRAL CHARACTERISTICS; SPECTRAL PROPERTIES; STERIC INTERFERENCE;

ANTHOCYANINS;

ANTHOCYANIN; CHLOROGENIC ACID; CYANIDIN;

CARROT; CHEMISTRY; PIGMENTATION;

ANTHOCYANINS; CHLOROGENIC ACID; DAUCUS CAROTA; PIGMENTATION;

EID: 85028020008     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.137     Document Type: Article

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