Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

Author:

Wiczkowski Wieslaw,Szawara-Nowak Dorota,Topolska Joanna

Funder

National Science Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Polyphenol composition and antioxidant activity in strawberry puree; impact of achene level and storage;Aaby;Journal of Agricultural and Food Chemistry,2007

2. Acylated anthocyanins as stable, natural food colorants – a review;Bąkowska-Barczak;Polish Journal of Food and Nutrition Sciences,2005

3. Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides;Bisakowski;International Journal of Food Science and Technology,2007

4. Chemical studies of anthocyanins: a review;Castaneda-Ovando;Food Chemistry,2009

5. Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Barssica oleracea L. var. capitata);Charron;Journal of Agricultural and Food Chemistry,2007

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