Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent-Reference-Cited by-同舟云学术

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Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent

Published:2019-04 Issue: Volume:89 Page:674-681
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Musso Yanina S.,Salgado Pablo R.,Mauri Adriana N.

Funder

National Agency of Scientific and Technological Support of Argentina

National University of La Plata

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages;Ahmadiani;Journal of Agricultural and Food Chemistry,2014

2. Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage;Alighourchi;Journal of Food Engineering,2009

3. Characterization of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry;Arapitsas;Food Chemistry,2008

4. Annual book of ASTM standards;ASTM,2004

5. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2005

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