Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants

Author:

Alexandra Pazmiño-Durán E.,Giusti M.Mónica,Wrolstad Ronald E.,Glória M.Beatriz A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Antioxidant and prooxidant behavior of flavanoids: structure-activity relationships;Cao;Free Radical Biology & Medicine,1997

2. FAO. (1994). FAO Statistics Series. Yearbook Production. 47: 117. Rome: FAO.

3. Analysis of anthocyanins;Francis,1982

4. Molar absorptivity and color characteristics of acylated and non-acylated pelagornidin-based anthocyanins;Giusti;Journal of Agricultural Food Chemistry,1999

5. Characterization of red radish anthocyanin;Giusti;Journal of Food Science,1996

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