Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries
- 1 November 2007
- journal article
- Published by Science Alert in Journal of Biological Sciences
- Vol. 7 (8), 1412-1417
- https://doi.org/10.3923/jbs.2007.1412.1417
Abstract
No abstract availableThis publication has 38 references indexed in Scilit:
- The stability of pelargonidin-based anthocyanins at varying water activityFood Chemistry, 2001
- Light and heat sensitivity of red cabbage extract in soft drink model systemsFood Chemistry, 2001
- Anthocyanins - nature, occurrence and dietary burdenJournal of the Science of Food and Agriculture, 2000
- Effects of microwave heating on pigment composition and colour of fruit pureesJournal of the Science of Food and Agriculture, 1999
- Analysis and health effects of flavonoidsFood Chemistry, 1996
- The Data Support a Role for Antioxidants in Reducing Cancer RiskNutrition Reviews, 1992
- High-performance liquid chromatography of red fruit anthocyaninsJournal of Chromatography A, 1991
- Stability of Anthocyanins from Sweet Potatoes in a Model BeverageJournal of Food Science, 1987
- Chemical Structure of AnthocyaninsPublished by Elsevier BV ,1982
- Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model SystemsJournal of Food Science, 1968