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Filtering by: Creator Herber, Rolfe H. Remove constraint Creator: Herber, Rolfe H. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Subject Color of food Remove constraint Subject: Color of food

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  • The stability of pelargonidin-based anthocyanins in natural and model systems

    Creator:
    Garzon, G. Astrid
    Abstract:
    Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
    Resource Type:
    Dissertation
    Full Text:
    . Gil, M. I., Deirdre, M. H., and Kader, A. A. 1997. Changes in strawberry anthocyanins and other