DEGRADATION OF ANTHOCYANINS AT LIMITED WATER CONCENTRATION

被引：38

作者：

ERLANDSON, JA

WROLSTAD, RE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02700.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：592 / +

页数：1

共 24 条

[1]

ACKER LW, 1969, FOOD TECHNOL-CHICAGO, V23, P1257

[2] OXIDATIVE DECOLORATION OF BETA-CAROTENE IN LOW-MOISTURE MODEL SYSTEMS [J].

CHOU, H ;

BREENE, WM .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :66-&

[3] THERMAL DEGRADATION OF BLACK RASPBERRY ANTHOCYANIN PIGMENTS IN MODEL SYSTEMS [J].

DARAVINGAS, G ;

CAIN, RF .

JOURNAL OF FOOD SCIENCE, 1968, 33 (02) :138-+

[4]

DECAREAU RV, 1956, FOOD TECHNOL-CHICAGO, V10, P125

[5] ANTHOCYANINS .3. DISC SENSITIVITY ASSAY OF INHIBITION OF BACTERIAL GROWTH BY PELARGONIDIN 3-MONOGLUCOSIDE AND ITS DEGRADATION PRODUCTS [J].

HAMDY, MK ;

PRATT, DE ;

POWERS, JJ ;

SOMAATMADJA, D .

JOURNAL OF FOOD SCIENCE, 1961, 26 (05) :457-&

[6] DECOLORIZATION OF ANTHOCYANINS BY FUNGAL ENZYMES [J].

HUANG, HT .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1955, 3 (02) :141-146

[7] NONENZYMATIC BROWNING IN MODEL SYSTEMS CONTAINING SUCROSE [J].

KAREL, M ;

LABUZA, TP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (05) :717-&

[8]

KAREL M, 1964, FOOD TECHNOL-CHICAGO, V18, P1214

[9] PLANT PIGMENTS - POLAROGRAPHIC MEASUREMENT AND THERMAL DECOMPOSITION OF ANTHOCYANIN COMPOUNDS [J].

KEITH, ES ;

POWERS, JJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (06) :577-&

[10]

KINGSTON BH, 1964, AM PERFUMER, V79, P50

← 1 2 3 →