Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Danielle M. Voss"'
Autor:
Ariel V. Garsow, Olga R. Torres, Jorge A. Matute, Danielle M. Voss, Gonzalo Miyagusuku-Cruzado, M. Monica Giusti, Barbara B. Kowalcyk
Publikováno v:
PLOS Global Public Health, Vol 4, Iss 2 (2024)
Externí odkaz:
https://doaj.org/article/5c4f34e3f34f46c29f496212983ba74a
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-9 (2022)
Abstract Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-ca
Externí odkaz:
https://doaj.org/article/c77d497c4544419eba666aeb4c094bd6
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 13, p 6708 (2021)
Pyranoanthocyanins are anthocyanin-derived pigments with higher stability to pH and storage. However, their slow formation and scarcity in nature hinder their industrial application. Pyranoanthocyanin formation can be accelerated by selecting anthocy
Externí odkaz:
https://doaj.org/article/b736d8dc4e704834aad5a70309991a20
Autor:
Gonzalo Miyagusuku-Cruzado, Danielle M. Voss, Carla Del Carpio-Jiménez, Fei Lao, Pu Jing, Kai Zhang, Yucheng Zhou, Sydney Grouge, Monica M. Giusti
Publikováno v:
Anales Científicos. 83:1-17
La creciente demanda de los consumidores de alimentos más nutritivos, ingredientes de origen natural y etiquetas más limpias está empujando a las industrias de alimentos y cosméticos a pasar del uso de colorantes artificiales a alternativas de or
Publikováno v:
Food Chemistry. 403:134305
10-Catechyl-pyranoanthocyanins are pigments derived from nature formed by reacting an anthocyanin with caffeic acid. Here, we compared the thermal stability and formed degradation compounds of different 10-catechyl-pyranoanthocyanins. Pelargonidin-3-
Publikováno v:
NPJ science of food. 6(1)
Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyr
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 6708, p 6708 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 13
International Journal of Molecular Sciences
Volume 22
Issue 13
Pyranoanthocyanins are anthocyanin-derived pigments with higher stability to pH and storage. However, their slow formation and scarcity in nature hinder their industrial application. Pyranoanthocyanin formation can be accelerated by selecting anthocy
Autor:
Danielle M. Voss, Bradley W. Bolling, Mark A. Bollom, Mitchell P. Krawiec-Thayer, Matthew R. Dorris
Publikováno v:
Journal of Food Science. 83:911-921
Browning index (BI, ABS520 nm /ABS420 nm ) is a measure of anthocyanin-rich fruit juice pigmentation quality. This study sought to determine the extent to which BI describes anthocyanin quality and degradation in fruit juices. Commercial fruit juices
Autor:
Matthew R, Dorris, Danielle M, Voss, Mark A, Bollom, Mitchell P, Krawiec-Thayer, Bradley W, Bolling
Publikováno v:
Journal of food science. 83(4)
Browning index (BI, ABSFruit juice pigmentation depends on anthocyanins, pH, and other matrix components. Spectrophotometric methods to determine pigmentation include the browning index (ABS
Publikováno v:
BMC Medical Informatics and Decision Making, Vol 19, Iss 1, Pp 1-12 (2019)
Abstract Background With the growing shortage of nurses, labor-saving technology has become more important. In health care practice, however, the fit with innovations is not easy. The aim of this study is to analyze the development of a mobile input
Externí odkaz:
https://doaj.org/article/5b3a50a056294189beaf812f0efe11b9