Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees-Reference-Cited by-同舟云学术

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Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Published:2019-07-24 Issue:13 Volume:99 Page:5934-5945
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sonar Chandrashekhar R¹,Rasco Barbara²,Tang Juming¹,Sablani Shyam S¹^ORCID

Affiliation:

1. Department of Biological Systems Engineering Washington State University Pullman WA USA

2. School of Food Science Washington State University Pullman WA USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9868

Reference43 articles.

1. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

2. Betalains: properties, sources, applications, and stability - a review

3. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review

4. Betalain Stability and Degradation?Structural and Chromatic Aspects

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