Kinetic analysis of thermal degradation of betanin at various pH values using deconvolution method
Author:
Funder
Japan Society for the Promotion of Science
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
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2. Degradation kinetics of betanin in solutions as influenced by oxygen;Attoe;Journal of Agricultural and Food Chemistry,1982
3. Heat stability of betacyanins;Havlíkoví;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1983
4. Identification of heat-induced degradation products from purified betanin, phyllocactin and hylocerenin by high-performance liquid chromatography/electrospray ionization mass spectrometry;Herbach;Rapid Communications in Mass Spectrometry: RCM,2005
5. Betalain stability and degradation-structural and chromatic aspects;Herbach;Journal of Food Science,2006
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