PIGMENTS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum, AS POTENTIAL FOOD COLORANTS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 908-911
- https://doi.org/10.1111/j.1365-2621.1978.tb02453.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- ANTHOCYANINS AND FLAVONOLS OF MIRACLE FRUIT, Synsepalum dulcificum, SchumJournal of Food Science, 1976
- COLOR OF ANTHOCYANIN SOLUTIONS EXPRESSED IN LIGHTNESS AND CHROMATICITY TERMS. Effect of pH and Type of AnthocyaninJournal of Food Science, 1974
- Oxidation products of acylated anthocyanins under acidic and neutral conditionsPhytochemistry, 1974
- EFFECT OF METALLIC IONS ON COLOR AND PIGMENT CONTENT OF CRANBERRY JUICE COCKTAILJournal of Food Science, 1973
- Thermal degradation of anthocyanins with particular reference to the 3‐glycosides of cyanidin. I. In acidified aqueous solution at 100 °CJournal of the Science of Food and Agriculture, 1973
- ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAILJournal of Food Science, 1973
- QUANTITATIVE METHODS FOR ANTHOCYANINSJournal of Food Science, 1971
- Quantitative Methods for Anthocyanins.Journal of Food Science, 1968
- Flavylium salts, anthocyanidins and anthocyanins. I.—Structural transformations in acid solutionsJournal of the Science of Food and Agriculture, 1967
- The formation of metal and “co-pigment” complexes of cyanidin 3-glucosidePhytochemistry, 1966