The fate of acylated anthocyanins in mildly heated neutral solution-Reference-Cited by-同舟云学术

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The fate of acylated anthocyanins in mildly heated neutral solution

Published:2020-07 Issue: Volume:178 Page:108326
ISSN:0143-7208
Container-title:Dyes and Pigments
language:en
Short-container-title:Dyes and Pigments

Author:

Fenger Julie-Anne,Robbins Rebecca J.,Collins Thomas M.,Dangles Olivier

Funder

European Fund for Regional Development

French Ministry of Research, Higher Education and Innovation

Region Provence-Alpes-Côte d'Azur

Departmental Council of Vaucluse

Urban Community of Avignon

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,General Chemical Engineering

Reference27 articles.

1. Stabilizing and modulating color by copigmentation: insights from theory and experiment;Trouillas;Chem Rev,2016

2. The chemical reactivity of anthocyanins and its consequences in food science and nutrition;Dangles;Molecules,2018

3. Red cabbage anthocyanins: the influence of d-glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color;Moloney;Dyes Pigments,2018

4. The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution;Fenger;Food Funct,2019

5. Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates;Sigurdson;Food Chem,2017

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1. Microfluidic paper-based analytical device for measurement of pH using as sensor red cabbage anthocyanins and gum arabic;Food Chemistry;2025-01

2. The solid-state stability of anthocyanins under various conditions and the implications for storage and shelf-life;Dyes and Pigments;2024-12

3. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead;Journal of Agricultural and Food Chemistry;2024-05-28

4. Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects;Critical Reviews in Food Science and Nutrition;2024-03-17

5. pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation;Journal of Food Measurement and Characterization;2023-12-16

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