Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants-Reference-Cited by-同舟云学术

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Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants

Published:2016-11-01 Issue:2 Volume:47 Page:1-24
ISSN:1687-1235
Container-title:Bulletin of the National Nutrition Institute
language:en
Short-container-title:Bulletin of the National Nutrition Institute

Author:

Ali Om-Hashem,Al-sayed Hanan,Yasin Nessrien,Afifi Effat

Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Subject

General Medicine

Link

http://bnni.journals.ekb.eg/article_4218_fe31a1852a7b8a00889d480e29b6d268.pdf

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Onion Peel: A Promising, Economical, and Eco-Friendly Alternative for the Removal of Divalent Cobalt from Aqueous Solutions;Processes;2024-06-19

2. A sustainable synthesis, characterization of modified waste onion peels and its exploration in various applications;E3S Web of Conferences;2024

3. Aqueous Extract of Onion Peels as A Biowaste-Based Sensitizer for Photovoltaic Cells;Journal of the Turkish Chemical Society Section A: Chemistry;2023-11-11

4. A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste;Trends in Food Science & Technology;2023-11

5. Lyophilized nano-liposomal system for red onion (Allium cepa L.) peel anthocyanin: Characterization, bioaccessibility and release kinetics;Food Bioscience;2023-06

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