Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

Food Research International

Volumn 124, Issue , 2019, Pages 200-205

  Rodriguez Amaya, Delia B ^a,b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSIDADE FEDERAL DA FRONTEIRA SUL   (Brazil)

Author keywords

Anthocyanins; Betalains; Carotenoids; Chemical reactions; Degradation; Health effects; Processing effects; Stability

Indexed keywords

ANIMALS; CARBOXYLATION; CHEMICAL REACTIONS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; HYDROLYSIS; PIGMENTS;

BETALAINS; BIOTECHNOLOGICAL PRODUCTION; CAROTENOIDS; HEALTH EFFECTS; NATURAL FOOD PIGMENTS; NUCLEOPHILIC ATTACK; PROCESSING EFFECTS; STRUCTURE ELUCIDATION;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; BETALAIN; CAROTENOID; FOOD DYE;

ANIMAL; BIOTECHNOLOGY; HUMAN; MEDICAL RESEARCH;

ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; BETALAINS; BIOMEDICAL RESEARCH; BIOTECHNOLOGY; CAROTENOIDS; FOOD COLORING AGENTS; HUMANS;

EID: 85047262404     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.028     Document Type: Article

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