Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product-Reference-Cited by-同舟云学术

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Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product

Published:2024-08 Issue: Volume:448 Page:139079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Mianzhang^ORCID,Huang Zixin,Jayavanth Pallavi,Luo Ziming,Zhou Hua,Huang Caihuan,Ou Shiyi,Liu Fu,Zheng Jie^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010

2. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus;Byamukama;Journal of Food Composition and Analysis,2005

3. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats;Chávez-Santoscoy;Food Chemistry,2016

4. Natural pigments: Stabilization methods of anthocyanins for food applications;Cortez;Comprehensive Reviews in Food Science and Food Safety,2017

5. Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugate;Cruz;Food & Function,2016

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