Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties-Reference-Cited by-同舟云学术

Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – Effect of storage on degradation kinetics, color stability and sensory properties

Published:2021-06 Issue: Volume:348 Page:128995
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Wei,Kaimainen Mika,Järvenpää Eila,Sandell Mari,Huopalahti Rainer,Yang Baoru,Laaksonen Oskar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health;Brooks,2019

4. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review;Celli;Food Research International,2017

5. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications: Stabilization of natural pigments…;Cortez;Comprehensive Reviews in Food Science and Food Safety,2017

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