Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food-Reference-Cited by-同舟云学术

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Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food

Published:2019-06-06 Issue:7 Volume:56 Page:3225-3238
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Gutiérrez-Macías Paulina,Gutiérrez-Zúñiga Cinthya G.,Garduño-Siciliano Leticia,Ordaz-Pichardo Cynthia,Arriaga-Alba Myriam,Barragán-Huerta Blanca E.

Funder

Instituto Politécnico Nacional

CONACyT

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03779-6.pdf

Reference42 articles.

1. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55

2. Ahmed J, Shivhare US, Ramaswamy HS (2004) A fraction conversion kinetic model for thermal degradation of color in red chilli puree and paste. LWT Food Sci Technol 35:497–503

3. Ames BN, Durston WE, Yamasaki DE, Frank DL (1973) Carcinogens are mutagens: a simple test system combining liver homogenates for activation and bacteria for detection. Proc Natl Acad Sci USA 70:2281–2285

4. Arici M, Karasu S, Baslar M, Toker OS, Sagdic O, Karaagacli M (2016) Tulip petal as a novel natural food colorant source: extraction optimization and stability studies. Ind Crops Prod 91:215–222

5. Behera PK, Mohapatra S, Patel S, Mishra BK (2005) Dye–surfactant interaction: solubilization of styryl pyridinium dyes of varying alkyl chain in alfa-olefinic sulfonate and linear alkyl benzene sulfonate solutions. J Photochem Photobiol A 169(3):253–260

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