Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage.

Faisal, Marwa; Bevilacqua, Marta; Bro, Rasmus; Bordallo, Heloisa N; Kirkensgaard, Jacob Judas Kain; Hebelstrup, Kim H; Blennow, Andreas

Faisal, Marwa; Bevilacqua, Marta; Bro, Rasmus; Bordallo, Heloisa N; Kirkensgaard, Jacob Judas Kain; Hebelstrup, Kim H; Blennow, Andreas.

Afiliación

Faisal M; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
Bevilacqua M; Department of Food Science, Faculty of Science, University of Copenhagen, Denmark. Electronic address: marta@food.ku.dk.
Bro R; Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
Bordallo HN; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark.
Kirkensgaard JJK; Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark.
Hebelstrup KH; Department of molecular Biology and Genetics, Aarhus University, 4200 Slagelse, Denmark.
Blennow A; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark. Electronic address: abl@plen.ku.dk.

Int J Biol Macromol ; 250: 126250, 2023 Oct 01.

Article en En | MEDLINE | ID: mdl-37562464

Palabras clave

Amylopectin; Amylose; Anthocyanins; Responsive packaging; pH-indicator

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: Dinamarca

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