Comparative degradation pathways of malvidin 3,5-diglucoside after enzymatic and thermal treatments
- 31 December 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (2) , 115-120
- https://doi.org/10.1016/0308-8146(94)90106-6
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Effects of pectolytic enzyme treatments on anthocyanins in raspberry juiceInternational Journal of Food Science & Technology, 1990
- Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and AppearanceJournal of Food Science, 1990
- Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus nigerFood Chemistry, 1985
- Partial characterization of a thermostable anthocyanin-β-glycosidase from Aspergillus nigerFood Chemistry, 1983
- Separation of anthocyanin chalcones by high-performance liquid chromatographyJournal of Chromatography A, 1981
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- ENZYMATIC DEGRADATION OF ANTHOCYANINS: THE ROLE OF SWEET CHERRY POLYPHENOL OXIDASEJournal of Food Science, 1974
- 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
- Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model SystemsJournal of Food Science, 1968
- A new thin-layer method for phenolic substances and coumarinsJournal of Chromatography A, 1965