Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid-Reference-Cited by-同舟云学术

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid

Published:2019-04-26 Issue:19 Volume:67 Page:5647-5660
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gérard Violaine¹²,Ay Emel¹²,Morlet-Savary Fabrice¹²,Graff Bernadette¹²,Galopin Christophe³,Ogren Thaddao³,Mutilangi William³,Lalevée Jacques¹²^ORCID

Affiliation:

1. CNRS, IS2M UMR 7361, Université de Haute-Alsace, F-68100 Mulhouse, France

2. Université de Strasbourg, F-67000 Strasbourg, France

3. PepsiCo Global Beverage Research and Development, 100 East Stevens Avenue, Valhalla, New York 10595, United States

Funder

Centre National de la Recherche Scientifique

PepsiCo

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01672

Reference76 articles.

1. Natural food pigments and colorants

2. An industry perspective on natural food colour stability

3. Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

4. Natural Colorants: Food Colorants from Natural Sources

5. Anthocyanins: Natural Colorants with Health-Promoting Properties

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