Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Author:

Jing Pu,Zhao Shu-Juan,Ruan Si-Yu,Xie Zhuo-Hong,Dong Ying,(Lucy) Yu Liangli

Funder

National Nature Science Foundation of China

the Nature Science Foundation of Jiangsu Province

Jiangsu University Research Foundation for Distinguished Scholars

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Anthocyanin pigments: comparison of extract stability;Baubli;Journal of Food Science,1994

2. Glucosinolates in radish cultivars;Carlson;Journal of the American Society for Horticultural Science,1985

3. Degradation kinetics of anthocyanins in sour cherry juice and concentrate;Cemeroglu;Journal of Food Science,1994

4. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants;Cevallos-Casals;Food Chemistry,2004

5. Thermal degradation of black raspberry anthocyanin pigments in model systems;Daravingas;Journal of Food Science,1968

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