Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives-Reference-Cited by-同舟云学术

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

Published:2006-07 Issue:6 Volume:39 Page:667-677
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Herbach Kirsten M.,Rohe Michael,Stintzing Florian C.,Carle Reinhold

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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4. Reversibility of thermal degradation of betacyanins under the influence of isoascorbic acid;Bilyk;Journal of Agricultural and Food Chemistry,1982

5. 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

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