Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Joseph M. Awika"'
Publikováno v:
Food chemistry. 333
Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relativ
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:
Journal of Agricultural and Food Chemistry. 63:5528-5538
Visual color is a primary quality factor for foods purchase; identifying factors that influence in situ color quality of pigmented maize during processing is important. Twenty-four genetically distinct pigmented maize hybrids (red/blue, blue, red, an
Publikováno v:
Food Chemistry. 160:246-254
3-Deoxyanthocyanidins are promising natural colourants due to their unique properties compared to anthocyanins. However, thermal stability of 3-deoxyanthocyanidins is largely unknown. Thermal stability of crude and pure 3-deoxyanthocyanidins was dete
Autor:
Carloalberto Petti, Seth DeBolt, Rekha Kushwaha, Anne E. Harman-Ware, Mizuki Tateno, Joseph M. Awika, Mark Crocker
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:1227-1232
Natural food colorants with functional properties are of increasing interest. Prior papers indicate the chemical suitability of sorghum leaf 3-deoxyanthocyanidins as natural food colorants. Via mutagenesis-assisted breeding, a sorghum variety that gr
Publikováno v:
Journal of Food Science. 77:C566-C572
The growing interest in natural alternatives to synthetic petroleum-based dyes for food applications necessitates looking at nontraditional sources of natural colors. Certain sorghum varieties accumulate large amounts of poorly characterized pigments
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:3735-3744
The structure of flavonoids in food plants affects bioactivity and important nutritional attributes, like micronutrient bioavailability. This study investigated flavonol and anthocyanin compositions of cowpea (Vigna unguiculata) of varying genotypes.
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1797-1804
3-Deoxyanthoxyanins (3-DXA) possess unique chemical and biochemical properties and may be useful in helping reduce incidence of gastrointestinal cancer. This study tested sorghum extracts rich in 3-DXA as well as isolated and synthetic 3-DXA for pote
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:4388-4394
There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH sta
Autor:
Joseph M. Awika, Leonnard O. Ojwang
Publikováno v:
Journal of agricultural and food chemistry. 58(16)
3-Deoxyanthocyanin pigments are more stable than anthocyanins and show promising bioactive properties. However, little is known about their stability in the presence of food additives such as sulfites. This work investigates the stability of apigenin