Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change-Reference-Cited by-同舟云学术

Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

Published:2000-11-23 Issue:12 Volume:48 Page:5946-5954
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Es-Safi Nour-Eddine¹,Cheynier Véronique¹,Moutounet Michel¹

Affiliation:

1. ISVV-INRA Institut des Produits de la Vigne, Unité de Recherche Biopolymères et Arômes, 2 place Viala, 34060 Montpellier, France, and École Normale Supérieure, Laboratoire de Chimie Organique et d'Etudes Physico-Chimique, B.P. 5118, Takaddoum Rabat, Morocco

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000394d

Reference42 articles.

1. Determination of Free and Total Furfural Compounds in Infant Milk Formulas by High-Performance Liquid Chromatography

2. Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

3. Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning

4. STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS

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