Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour-Reference-Cited by-同舟云学术

Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour

Published:2023-12 Issue: Volume:3 Page:100359
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Sendri Nitisha,Singh Sarvpreet,Bhatt Shriya,Gupta Mahesh,Bhandari Pamita

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference31 articles.

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

4. Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins;De La Cruz-Molina;Journal of Food Processing and Preservation,2021

5. Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract;da Rosa;LWT-Food Science and Technology,2021

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