Anthocyanins concentration by adsorption onto chitosan and alginate beads: Isotherms, kinetics and thermodynamics parameters

Author:

Pinheiro Cláudio P.,Moreira Loreane M.K.,Alves Stephany S.,Cadaval Jr Tito R.S.,Pinto Luiz A.A.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Evaluation of antidiabetic potential of selected traditional Chinese medicines in STZ-induced diabetic mice;He;J. Ethnopharmacol.,2011

2. Anthocyanins: naturally occurring fruit pigments with functional properties;Turturică;Ann. Univ. Dunarea de Jos Galati. Fascicle VI: Food Technol.,2015

3. Acylated anthocyanins as stable, natural food colorants – a review;Bakowska-Barczak;Pol. J. Food Nutr. Sci.,2005

4. Colour and stability of pure anthocyanins influenced by pH including the alkaline region;Fossen;Food Chem.,1998

5. Flavonoids as antioxidants: determination of radical-scavenging efficiencies;Bors;Methods Enzymol.,1990

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