Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development-Reference-Cited by-同舟云学术

Bathochromic and Hyperchromic Effects of Aluminum Salt Complexation by Anthocyanins from Edible Sources for Blue Color Development

Published:2014-02-28 Issue:29 Volume:62 Page:6955-6965
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sigurdson Gregory T.¹,Giusti M. Monica²

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court Road, Columbus, Ohio 43210-1007, United States

2. Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Court Road, Columbus, Ohio 43210-1007, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf405145r

Reference26 articles.

1. U.S. Food and Drug Administration; Center for Food Safetyand Applied Nutrition. Background Document for the Food Advisory Committee:Certified Color additives in Food and Possible Association with AttentionDeficit Hyperactivity Disorder in Children, 2011; http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf 2011(accessed Oct 1, 2013) .

2. Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties

3. Blue flower color development by anthocyanins: from chemical structure to cell physiology

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