Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins-Reference-Cited by-同舟云学术

Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

Published:2012-06 Issue:4 Volume:132 Page:1908-1914
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sari Puspita,Wijaya Christofora Hanny,Sajuthi Dondin,Supratman Unang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Anthocyanins present in selected tropical fruits: Acerola, jambolão, jussara, and guajiru;Brito;Journal of Agricultural and Food Chemistry,2007

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

5. Non-thermal stabilization mechanisms of anthocyanins in model and food systems – An overview;Cavalcanti;Food Research International,2011

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