Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants.

Liu, Songbai; Fu, Yuanqing; Nian, Si

Liu, Songbai; Fu, Yuanqing; Nian, Si.

Afiliação

Liu S; Department of Food Science and Nutrition, Fuli Institute of Food Science, Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: songbailiu@zju.edu.cn.
Fu Y; Department of Food Science and Nutrition, Fuli Institute of Food Science, Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
Nian S; Food Science Department, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.

Food Chem ; 162: 16-21, 2014 Nov 01.

Article em En | MEDLINE | ID: mdl-24874351

Assuntos

Antocianinas/química; Ipomoea batatas/química; Extratos Vegetais/química; Tensoativos

Palavras-chave

Anthocyanin; Colour fluctuation; Colour stability; Purple sweet potato; Sodium dodecyl sulphate; Surfactant

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Ipomoea batatas / Antocianinas Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article

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