Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing

Author:

Chen Yanpei12,Belwal Tarun1ORCID,Xu Yanqun12,Ma Quan1,Li Dong1,Li Li1,Xiao Hang13ORCID,Luo Zisheng1245

Affiliation:

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People’s Republic of China

2. Ningbo Research Institute, Zhejiang University, Ningbo, People’s Republic of China

3. Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States

4. National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People’s Republic of China

5. Fuli Institute of Food Science, Zhejiang University, Hangzhou, People’s Republic of China

Funder

National Natural Science Foundation of China

Ningbo Natural Science Foundation

Key Research and Development Program of Zhejiang Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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