Please use this identifier to cite or link to this item:
Title: Colours of pure anthocyanidin 3-glucosides in aqueous solutions during storage
Authors: Cabrita, Luís
Fossen, Torgils
Andersen, Øyvind M.
Keywords: Anthocyanins
Colour stability
Issue Date: 1999
Citation: Cabrita, Luis; Fossen, Torgils; Andersen, Øyvind M. (1999) - Colours of pure anthocyanidin 3-glucosides in aqueous solutions during storage. In 1st International Congress on Pigments in Food Technology. Sevilla. p. 217-221ISBN 84-699-0185-0
Abstract: A study on anthocyanin stability and colour variation (intensity, lambda max., molar absorptivity) during storage at 10º and 23ºC over the pH range 1-12 was conducted for the 3-glucosides of the six common anthocyanidins. These results show that some anthocyanins may provide stable and intense bluish colour for extended application in slightly alkaline food products. For instance, there are some Mexican food (varieties of 'tacos') containing anthocyanins under alkaline conditions.
Peer review: yes
ISBN: 84-699-0185-0
Appears in Collections:CIMO - Artigos em Proceedings Não Indexados ao ISI/Scopus

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.