Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review-Reference-Cited by-同舟云学术

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Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review

Published:2024-06 Issue:1 Volume:4 Page:100388
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Granados-Balbuena Sulem Yali^ORCID,Chicatto-Gasperín Vanesa,Santacruz-Juárez Ericka,Ocaranza-Sánchez Erik,Ramírez-López Carolina,García-Meza María Guadalupe,Tapia-López Lilia,Robles de la Torre Raúl René^ORCID,López María Reyna Robles

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference85 articles.

1. Acylated anthocyanins as stables, natural food colorants- A review;Bakowska-Barczak;Polish Journal of Food and Nutrition Sciences,2005

2. Dietary flavonoid intake and weight maintenance: Three prospective cohorts of 124 086 US men and women followed for up to 24 years;Bertoia;BMJ (Clinical research ed.),2016

3. Beverini, M., Dimitriades, A., Lamiche, C., Pelletier, J.-F., Springett, M., & Portier, R. (2017). Dairy product with strawberry (Patent CN106793794A).

4. Chemical studies of anthocyanins: A review;Castañeda-Ovando;Food Chemistry,2009

5. Chemical studies of anthocyanins: A review;Castañeda-Ovando;Food Chemistry,2009

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