Stabilizing effect of montmorillonite on acerola juice anthocyanins

Food Chemistry

Volumn 245, Issue , 2018, Pages 966-973

  Ribeiro, Hálisson L ^a   Oliveira, Ana Vitória de ^a   Brito, Edy S de ^b   Ribeiro, Paulo R V ^b   Souza Filho, Men de sá M ^b   Azeredo, Henriette M C ^b,c  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Cation exchange; Clays; Natural pigments; Silicates

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; CLAY; CLAY MINERALS; COLOR; SILICATES; X RAY DIFFRACTION;

ANTHOCYANIN CONTENT; ANTHOCYANIN STABILITIES; CATION EXCHANGES; COLOR DEGRADATION; INTERLAYER SPACINGS; NATURAL PIGMENT; SELECTIVE ADSORPTION; STABILIZING EFFECTS;

ANTHOCYANINS;

ANTHOCYANIN; MONTMORILLONITE; PELARGONIDIN; BENTONITE; CYANIDIN-3-O-RHAMNOSIDE; FOOD ADDITIVE; PELARGONIDIN-3-O-RHAMNOSIDE; RHAMNOSE;

ACEROLA JUICE; ADSORPTION; ARTICLE; CHERRY; CONTROLLED STUDY; DEGRADATION; FOOD COLOR; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; PH; SEPARATION TECHNIQUE; SUPERNATANT; TIME; ULTRACENTRIFUGATION; X RAY DIFFRACTION; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; COLOR; FRUIT AND VEGETABLE JUICE; MALPIGHIACEAE; MASS SPECTROMETRY;

ANTHOCYANINS; BENTONITE; COLOR; FOOD ADDITIVES; FRUIT AND VEGETABLE JUICES; MALPIGHIACEAE; MASS SPECTROMETRY; RHAMNOSE;

EID: 85035129370     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.11.076     Document Type: Article

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