Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-2002-1.pdf
Reference35 articles.
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3. Cevallos-Casals BA, Cisneros-Zevallos L (2004) Stability of anthocyanin-based aqueous extracts of Andean purple corn and redfleshed sweet potato compared to synthetic and natural colorants. Food Chem 86(1):69–77. doi: 10.1016/j.foodchem.2003.08.011
4. Chandra A, Nair MG, Iezzoni AF (1993) Isolation and stabilization of anthocyanins from tart cherries (Prunus cerasus L.). J Agric Food Chem 41(7):1062–1065. doi: 10.1021/jf00031a009
5. Chou PH, Matsui S, Misaki K, Matsuda T (2007) Isolation and identification of xenobiotic aryl hydrocarbon receptor ligands in dyeing wastewater. Environ Sci Technol 41(2):652–657. doi: 10.1021/es061500g
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