Discoloration Kinetics of Carthamus Red in Aqueous Ethanol
Author:
Affiliation:
1. Faculty of Bio-environmental Science, Kyoto University of Advanced Science
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/21/3/21_20576/_pdf
Reference11 articles.
1. 1) T. Shimizu, M. Nakamura; Outline on edible natural pigments. Ed. by M. Fujii, Korin, 1993, p. 110.
2. 2) H. Odera, J. Onodera; Structure of carthamin. Chem. Lett., 8, 201-204 (1979).
3. 3) Y. Takahashi, N. Miyasaka, S. Tasaka, I. Miura, S. Urano, M. Ikura, K. Hikichi, T. Matsumoto, M. Wada; Constitution of two coloring matters in the flower petals of Carthamus tinctorius L. Tetrahedron Lett., 23, 5163-5166 (1982).
4. 4) A. E. Al-Snafi; Cardiovascular effects of Carthamus tinctorius: A mini-review: Asian J. Pharm. Res., 5, 199-209 (2015).
5. 5) J.-M. Yoon, M.-H. Cho, J.-E. Park, Y.-H. Kim, T.-R. Hahn, Y.-S. Paik; Thermal stability of the pigments hydroxysafflor yellow A, safflor yellow B, and precarthamin from safflower (Carthamus tinctorius). J. Food Sci., 68, 839-843 (2003).
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