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pro vyhledávání: '"Joseph M. Awika"'
Publikováno v:
Food Research International. 148:110612
Sorghum derived 3-deoxyanthocyanins (3-DXA) are of growing interest as natural food colors due to their unique stability compared to anthocyanins, but are generally difficult to extract. Microwave-assisted extraction (MAE) can dramatically improve ex
Publikováno v:
Food Research International. 145:110426
Whole grain polyphenols are associated with structure-specific bioactive properties. However, the phenolic profile of grain ingredients can be significantly altered by processes like fermentation. This study investigated how polyphenol profiles in di
Autor:
Joseph M. Awika
Publikováno v:
Food Research International. 41:532-538
Anthocyanin stability and color intensity are generally improved in the presence of copigments in moderately acidic environments. The 3-deoxyanthocyanins on the other hand are fairly stable to color loss due to change in pH. It is unknown, therefore,