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Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan

  • Published:2011-12 Issue:10 Volume:44 Page:2097-2103
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Jing Pu,Ruan Si-Yu,Dong Ying,Zhang Xiao-Guang,Yue Jin,Kan Jian-Quan,Slavin Margaret,Yu Liangli (Lucy)

Funder

National Nature Science Foundation of China

Nature Science Foundation of Jiangsu Province

Jiangsu University Research Foundation for Distinguished Scholars

Shanghai Jiao Tong University

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. The enzymic and chemically induced decomposition of glucosinolates;Bones;Phytochemistry,2006

2. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants;Fahey;Phytochemistry,2001

3. Box-Behnken design: an alternative for the optimization of analytical methods;Ferreira;Analytica Chimica Acta,2007

4. Radish anthocyanin extract as a natural red colorant for maraschino cherries;Giusti;Journal of Food Science,1996

5. Characterization and measurement of anthocyanins by UV-visible spectroscopy;Giusti,2001
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