Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems-Reference-Cited by-同舟云学术

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Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems

Published:2013-02-01 Issue:6 Volume:61 Page:1364-1372
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Song Brian J.¹,Sapper Teryn N.¹,Burtch Claire E.¹,Brimmer Karen²,Goldschmidt Mark²,Ferruzzi Mario G.¹³

Affiliation:

1. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47906, United States

2. Sensient Colors Inc., 2515 North Jefferson, St. Louis, Missouri 63106, United States

3. Department of Nutrition Science, Purdue University, 700 West State Street, West Lafayette, Indiana 47907, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3044007

Reference31 articles.

1. Toxicology of Food Colors

2. The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children

3. Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MSn

4. Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

5. Free radical biology of the cardiovascular system

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