Autor(es):
Cabrita, Luís 
; Fossen, Torgils ; Andersen, Øyvind M.
Data: 1999
Identificador Persistente: http://hdl.handle.net/10198/3157
Origem: Biblioteca Digital do IPB
Assunto(s): Anthocyanins; Colour stability
Detalhes do Documento
Colours of pure anthocyanidin 3-glucosides in aqueous solutions during storage
Descrição
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.
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.
Tipo de Documento
Documento de conferência
Idioma Inglês
Idioma Inglês
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||