Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts. | J Food Sci;76(7): C1010-7, 2011 Sep. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

VHL TCIM Americas

Traditional, Complementary and Integrative Medicine in the Americas VHL

Subject descriptor lookup Advanced Search

Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts.

Wallace, Taylor C; Giusti, M Monica.

Affiliation

Wallace TC; Dept of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Rd, Columbus, OH 43210, USA.

J Food Sci ; 76(7): C1010-7, 2011 Sep.

Article in En | MEDLINE | ID: mdl-22417537

Subject(s)

Anthocyanins/chemistry; Cacao/chemistry; Color; Plant Extracts/chemistry; Proanthocyanidins/analysis; Seeds/chemistry; Fermentation; Food Handling/methods; Sulfites

Search on Google

Full text: 1 Database: MEDLINE Main subject: Seeds / Cacao / Plant Extracts / Color / Proanthocyanidins / Anthocyanins Language: En Journal: J Food Sci Year: 2011 Type: Article Affiliation country: United States

Search on Google

Full text: 1 Database: MEDLINE Main subject: Seeds / Cacao / Plant Extracts / Color / Proanthocyanidins / Anthocyanins Language: En Journal: J Food Sci Year: 2011 Type: Article Affiliation country: United States