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Filtering by: Subject Anthocyanins Remove constraint Subject: Anthocyanins Committee Member Braunworth, William Remove constraint Committee Member: Braunworth, William

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  • Analysis of flavor precursors in radish and radish color extracts

    Creator:
    Kucza, Myriam M.
    Abstract:
    Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
    Resource Type:
    Masters Thesis
    Full Text:
    anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red