Degradation and regulation of edible flower pigments under thermal processing: a review-Reference-Cited by-同舟云学术

Degradation and regulation of edible flower pigments under thermal processing: a review

Published:2020-04-17 Issue:6 Volume:61 Page:1038-1048
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Xu Kejing¹²,Zhang Min¹³,Fang Zhongxiang⁴,Wang Bin⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

4. School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia

5. Shandong Huamei Biology Science & Technology Co., Ltd, Pingyin, Shandong, China

Funder

National Key R&D Program of China

Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, National First-Class Discipline Program of Food Science and Technology

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1752142

Reference88 articles.

1. Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

2. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

3. Procyanidins from grape seeds protect endothelial cells from peroxynitrite damage and enhance endothelium-dependent relaxation in human artery: new evidences for cardio-protection

4. The properties and stability of anthocyanins in mulberry fruits

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