Research on the utilisation of the pigment from ‘Phytolacca decandra L.’ As a food colourant: Part 2—Tests on pigmenting power and stability of phytolaccanin in model solutions
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 13 (2) , 149-160
- https://doi.org/10.1016/0308-8146(84)90069-4
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Researches on the utilisation of the pigment fromPhytolacca decandra L. as a food colorant: Part 1—preparation of an extract free from toxic substancesFood Chemistry, 1982
- STABILITY OF PHYTOLACCANIN, BETANIN AND FD&C RED #2 IN DESSERT GELSJournal of Food Science, 1979
- COLOR STABILITY OF BETANINJournal of Food Science, 1974
- Pigments of centrospermae—I.Phytochemistry, 1964
- Phytolaccanin, der Farbstoff der Kermesbeere (Phytolacca decandra L.). 1. Mitteilung zur Kenntnis der BetacyaneHelvetica Chimica Acta, 1961