Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

Journal of Food Processing and Preservation

Volumn 42, Issue 8, 2018, Pages

  Montibeller, Maria Jara ^a   de Lima Monteiro, Patric ^a   Tupuna Yerovi, Diego Santiago ^a,b   Rios, Alessandro de Oliveira ^a   Manfroi, Vitor ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DEL ECUADOR   (Ecuador)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; BYPRODUCTS; CARBONATION; FLAVONOIDS; FOOD ADDITIVES; FOOD PROCESSING; FOOD STORAGE; LOSSES; PROCESSED FOODS; SYSTEM STABILITY;

ANTI-OXIDANT ACTIVITIES; BENEFICIAL EFFECTS; BIOACTIVE COMPOUNDS; ENVIRONMENTAL PROBLEMS; FIRST ORDER KINETICS; GRAPE BY-PRODUCTS; STABILITY ASSESSMENT; SYNTHETIC ADDITIVES;

ANTHOCYANINS;

EID: 85053880501     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13698     Document Type: Article

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