ANTHOCYANINS AS FOOD COLORANTS - A REVIEW

被引：225

作者：

JACKMAN, RL ^{[1
]}

YADA, RY ^{[1
]}

TUNG, MA ^{[1
]}

SPEERS, RA ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 2A2, BC, CANADA

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1987年 / 11卷 / 03期

关键词：

D O I：

10.1111/j.1745-4514.1987.tb00123.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：201 / 247

页数：47

共 221 条

[31]

BROUILLARD R, 1980, B LIAISON GROUPE POL, V9, P77

[32]

Brouillard R., 1982, ANTHOCYANINS FOOD CO, V12, P1, DOI DOI 10.1016/B978-0-12-472550-8.50005-6

[33]

BROUILLARD R, 1978, PROTONS IONS INVOLVE, P403

[34] PIGMENTS OF MIRACLE FRUIT, SYNSEPALUM-DULCIFICUM, SCHUM, AS POTENTIAL FOOD COLORANTS [J].

BUCKMIRE, RE ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1978, 43 (03) :908-911

[35] ANTHOCYANINS AND FLAVONOLS OF MIRACLE FRUIT, SYNSEPALUM-DULCIFICUM, SCHUM [J].

BUCKMIRE, RE ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1363-1365

[36] STABILITY OF CONCORD GRAPE (V LABRUSCA) ANTHOCYANINS IN MODEL SYSTEMS [J].

CALVI, JP ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1448-1456

[37] CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS [J].

CASH, JN ;

SISTRUNK, WA ;

STUTTE, CA .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1398-1402

[38] PINK DISCOLORATION IN CANNED PEARS .1. ROLE OF TIN IN PIGMENT FORMATION [J].

CHANDLER, BV ;

CLEGG, KM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (06) :315-&

[39] PINK DISCOLORATION IN CANNED PEARS .2. MEASUREMENT OF POTENTIAL AND DEVELOPED COLOUR IN PEAR SAMPLES [J].

CHANDLER, BV ;

CLEGG, KM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (06) :319-&

[40] PINK DISCOLORATION IN CANNED PEARS .3. INHIBITION BY CHEMICAL ADDITIVES [J].

CHANDLER, BV ;

CLEGG, KM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (06) :323-&

← 1 2 3 4 5 6 7 8 9 10 →