Zobrazeno 1 - 10
of 233
pro vyhledávání: '"Co-pigmentation"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 15-25 (2024)
In this study, co-pigmentation with tannin combined with microencapsulation was used to improve the stability of Vitis davidii Foex. anthocyanin. Anthocyanin microcapsules were prepared by vacuum freeze drying using maltodextrin with different dextro
Externí odkaz:
https://doaj.org/article/9efc7ca12b764c7dad449fa73fafe667
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 50-57 (2023)
In this study, a co-pigmentation complex formed by ionic complexation of blueberry anthocyanins (BA) with chondroitin sulfate (CS) was bound to pullulan (PU) to prepare a steady-state BA-CS-PU system by a combination of co-pigmentation and encapsulat
Externí odkaz:
https://doaj.org/article/2fee79f6aacf4044b10bd3c914cbb1e9
Autor:
Ling Lin, Keke Li, Yajie Hua, Siyu Liao, Jiaru Chen, Liqiang Tan, Yang Yang, Bo Sun, Qian Tang, Wei Xu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101799- (2024)
In this study, the dynamic changes of different anthocyanins in the processing of ‘Ziyan’ tea wine were investigated quantitatively. Results showed that six types of anthocyanins, namely petunidin, malvidin, pelargonidin, delphinidin, cyanidin an
Externí odkaz:
https://doaj.org/article/ed0013abd42e4a37a203a59a64999436
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101779- (2024)
A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in ge
Externí odkaz:
https://doaj.org/article/591c155ce0af4bde81da76028c8bb8e6
Publikováno v:
Fermentation, Vol 10, Iss 4, p 216 (2024)
The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin coloration with
Externí odkaz:
https://doaj.org/article/47b7473fc91c46abb531edf961579fc1
Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review
Autor:
Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, Vikas Kumar, Varsha Kumari, Amit Kesarwani, Eun-Young Ko
Publikováno v:
Foods, Vol 13, Iss 8, p 1227 (2024)
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating prop
Externí odkaz:
https://doaj.org/article/ba2e3ffd0bfd4df3b4cb4f08fae645cd
Autor:
Hoang Thi Ngoc Nhon, Nguyen Thi Diem My, Vo Ngoc Tuong Vi, Phan Thi Kim Lien, Nguyen Thi Thao Minh, Le Nguyen Doan Duy, Le Thi Hong Anh, Dong Thi Anh Dao
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100408- (2022)
Anthocyanin, a main bioactive compound found in Hibiscus sabdariffa L. extract, has attracted different fields such as food additives and functional foodstuffs due to its wide range of possible applications. However, commercial applications of anthoc
Externí odkaz:
https://doaj.org/article/629e7aea936149e2be2458d4d8a6531c
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