Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights
Author:
Affiliation:
1. Aksaray University, Turkey
2. Selcuk University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132023000100516&tlng=en
Reference28 articles.
1. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat-and ultrasound-assisted extractions and application in a bakery product;Albuquerque BR;Food Chem,2020
2. Food applications and physiological effects of anthocyanins as functional food ingredients;Shipp J;Open Food Sci J,2010
3. Natural colorants Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods;Ngamwonglumlert L;Crit Rev Food Sci Nutr,2017
4. Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams;Cervera-Chiner L;Heliyon,2021
5. Optimization of heat-and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants;Pinela J;Food Chem,2019
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Phytochemical Content of Malus floribunda: In Vitro and Molecular Docking Studies;Applied Biochemistry and Biotechnology;2023-12-28
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