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