Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants-Reference-Cited by-同舟云学术

Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants

Published:2020-04-03 Issue:6 Volume:246 Page:1141-1152
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Topić Božič Jelena,Ćurko Natka,Kovačević Ganić Karin,Butinar Lorena,Albreht Alen,Vovk Irena,Korte Dorota,Mozetič Vodopivec Branka

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-020-03467-2.pdf

Reference48 articles.

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2. Galaffu N, Bortlik K, Michel M (2015) An industry perspective on natural food colour stability. Colour additives for foods and beverages. Woodhead Publishing, Sawston, pp 91–130

3. Sigurdson GT, Tang P, Giusti MM (2017) Natural colorants: food colorants from natural sources. Annu Rev Food Sci Technol 8:261–280. https://doi.org/10.1146/annurev-food-030216-025923

4. Martins N, Roriz CL, Morales P et al (2016) Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends Food Sci Technol 52:1–15

5. Wrolstad RE, Culver CA (2012) Alternatives to those artificial FD&C food colorants. Annu Rev Food Sci Technol 3:59–77. https://doi.org/10.1146/annurev-food-022811-101118

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