Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleraceaL. var. capitata L. f. rubra)-Reference-Cited by-同舟云学术

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Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleraceaL. var. capitata L. f. rubra)

Published:2009-05 Issue:7 Volume:89 Page:1154-1158
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pliszka Barbara,Huszcza-Ciołkowska Grażyna,Mieleszko Emilia,Czaplicki Sylwester

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference31 articles.

1. Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity;Degenhardt;J Agric Food Chem,2000

2. Anthocyanin composition of Brassica oleracea cv. Red Danish;Hrazdina;Phytochemistry,1997

3. Functional properties of a food colorant prepared from red cabbage;Sapers;J Food Sci,1981

4. The anthocyanins of red cabbage (Brassica oleracea);Tanchev;Phytochemistry,1969

5. Stability of Anthocyanins in Foods

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1. Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review;Food Reviews International;2024-06-22

2. An aqueous-two phase extraction system for partitioning of anthocyanins from red cabbage;Food Materials Research;2023

3. Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methods;Scientia Horticulturae;2021-09

4. Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring;International Journal of Biological Macromolecules;2021-05

5. Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits;Critical Reviews in Food Science and Nutrition;2020-12-01

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