Effect of water activity on the stability of bixin in an annatto extract-microcrystalline cellulose model system-Reference-Cited by-同舟云学术

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Effect of water activity on the stability of bixin in an annatto extract-microcrystalline cellulose model system

Published:1995-01 Issue:4 Volume:52 Page:389-391
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Glória Maria Beatriz A.,Vale Silvana R.,Bobbio Paulo A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. What are alternatives to use of FD and C yellow 5 in food?;Andres;Food Process.,1980

2. Potential use of annatto in extrusion;Berset;Lebensm. Techn.,1986

3. Singlet oxygen oxidation of foods;Bradley;Crit. Rev. Food Sci. Nutr.,1992

4. Urucum-uma fonte de corante natural;Carvalho;Col. ITAL,1989

5. Lycopene as the most efficient biological carotenoid singlet oxygen quencher;Di Mascio;Arch. Biochem. Bioph.,1989

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1. Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin;Food Biophysics;2022-04-27

2. Alterations of natural pigments;Chemical Changes During Processing and Storage of Foods;2021

3. Isomerization and oxidation;Food Carotenoids;2015-09-04

4. Improvement of bixin extraction yield and extraction quality from annatto seed by modification and combination of different extraction methods;International Journal of Food Science & Technology;2012-04-10

5. ROŚLINNE ZWIĄZKI BARWNE, ICH WŁAŚCIWOŚCI BIOLOGICZNE ORAZ MOŻLIWOŚCI WYTWARZANIA W KULTURACH IN VITRO;Prospects in Pharmaceutical Sciences;2011-08-03

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