ToF-SIMS Characterization of Thermal Modifications of Bixin from Bixa orellana Fruit-Reference-Cited by-同舟云学术

ToF-SIMS Characterization of Thermal Modifications of Bixin from Bixa orellana Fruit

Published:2005-07-14 Issue:16 Volume:53 Page:6195-6200
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bittencourt Carla¹,Felicissimo Marcella P.¹,Pireaux Jean-Jacques¹,Houssiau Laurent¹

Affiliation:

1. Laboratoire Interdisciplinaire de Spectroscopie Electronique, Falcultés Universitaires Notre Dame de la Paix, 61 rue de Bruxelles, B-5000 Namur, Belgium, and Instituto de Pesquisas Energéticas e Nucleares, Universidade de São Paulo, São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0505271

Reference23 articles.

1. Kinetics and yields for the formation of coloured and aromatic thermal degradation products of annatto in foods

2. Characterisation of the coloured thermal degradation products of bixin from annatto and a revised mechanism for their formation

3. Analysis of Annatto (Bixa orellana) Food Coloring Formulations. 2. Determination of Aromatic Hydrocarbon Thermal Degradation Products by Gas Chromatography

4. Isolation of methyl 9′Z-apo-6′-lycopenoate from Bixa orellana

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