PIGMENTS OF MIRACLE FRUIT, SYNSEPALUM-DULCIFICUM, SCHUM, AS POTENTIAL FOOD COLORANTS

被引：17

作者：

BUCKMIRE, RE ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & NUTR, AMHERST, MA 01003 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02453.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：908 / 911

页数：4

共 21 条

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[2]

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FRANCIS, FJ .

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[4]

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[5] ION-EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAIL [J].

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FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :464-467

[6]

Daniell W.F., 1852, PHARM J, V11, P445

[7] ANTHOCYANINS OF ROSELLE (HIBISCUS-SABDARIFFA, L) [J].

DU, CT ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :810-812

[8]

Esselen W. B., 1973, Food Product Development, V7, P86

[9]

FRANCIS F. J., 1963, PROC AMER SOC HORT SCI, V83, P406

[10] QUANTITATIVE METHODS FOR ANTHOCYANINS .2. DETERMINATION OF TOTAL ANTHOCYANIN AND DEGRADATION INDEX FOR CRANBERRY JUICE [J].

FULEKI, T ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :78-&

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