An Approach to the Characterization of Betanine Oxidation Catalyzed by Horseradish Peroxidase
- 1 August 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (8) , 2984-2988
- https://doi.org/10.1021/jf970187m
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Oxidation of flavonols and flavonol glycosides by a hypodermal peroxidase isoenzyme from gamay rouge grape (Vitis vinifera) berriesJournal of the Science of Food and Agriculture, 1993
- Betalains Assay of Fermented Red Beet Root Extract by High Performance Liquid ChromatographyJournal of Food Science, 1988
- Author IndexJournal of Photochemistry, 1983
- Degradation kinetics of betanin in solutions as influenced by oxygenJournal of Agricultural and Food Chemistry, 1982
- Loss and Regeneration of Betacyanin Pigments During Processing of Red BeetsJournal of Food Science, 1981
- Radioimmunoassay of limonin using a tritiated tracerJournal of Agricultural and Food Chemistry, 1980
- A BETACYANINE DECOLORIZING ENZYME FOUND IN RED BEET TISSUEJournal of Food Science, 1979
- BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC ACIDS, METAL CATIONS, ANTIOXIDANTS, OR SEQUESTRANTSJournal of Food Science, 1979
- COLOR STABILITY OF BETANINJournal of Food Science, 1974