Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.) Monitored by LC−MS/MS-Reference-Cited by-同舟云学术

Formation of Decarboxylated Betacyanins in Heated Purified Betacyanin Fractions from Red Beet Root (Beta vulgaris L.) Monitored by LC−MS/MS

Published:2005-03-30 Issue:9 Volume:53 Page:3483-3487
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wybraniec Sławomir¹

Affiliation:

1. Faculty of Chemical Engineering and Technology, Institute C-1, Section of Analytical Chemistry, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048088d

Reference24 articles.

1. Natural Food Colorants

2. Chemoprevention of DMBA-induced UV-B promoted, NOR-1-induced TPA promoted skin carcinogenesis, and DEN-induced phenobarbital promoted liver tumors in mice by extract of beetroot

3. Thermal degradation of betanine in various water alcohol model systems

4. Heat stability of betacyanins in red beet juice and in betanin solutions

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