研究论文
Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates
Eva Maria Hubbermann, Anja Steffen‐Heins, Heiko Stöckmann, Karin Schwarz
Christian-Albrechts-Universität zu Kiel
来源European Food Research and Technology
年份2005
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146
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学术脉络
学科主题
生物医学Phytochemicals and Antioxidant Activities
Postharvest Quality and Shelf Life Management · Fermentation and Sensory Analysis
参考文献 34
Anthocyanins as food colors
被引 748Food and Chemical Toxicology · 1983
Intermediate‐Moisture Foods
被引 80Van Nostrand's Encyclopedia of Chemistry · 2005
The chemistry of plant pigments
被引 144C. O. Chichester · Academic Press eBooks · 1972
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引用本文 146
Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review
被引 321Arshied Manzoor, Aamir Hussain Dar, Vinay Kumar Pandey · International Journal of Biological Macromolecules · 2022
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation
被引 204Cheryl Chung, Thananunt Rojanasasithara, William Mutilangi · Food Research International · 2015
Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage
被引 194Kjersti Aaby, Ronald E. Wrolstad, Dag Ekeberg · Journal of Agricultural and Food Chemistry · 2007
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