Zobrazeno 1 - 10
of 13
pro vyhledávání: '"J.E. Brauch"'
Publikováno v:
Journal of Food Composition and Analysis. 58:16-22
Anthocyanins in two Chilean maqui berry (Aristotelia chilensis (Mol.) Stuntz) clones named Luna Nueva and Morena were isolated and characterized by a core-shell column-based HPLC–DAD–ESI/MSn method and 2D–NMR spectroscopy, focusing on the yet n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c03014964238e3d440d521b98d8d6c2d
https://doi.org/10.1016/j.jfca.2017.01.003
https://doi.org/10.1016/j.jfca.2017.01.003
Publikováno v:
Food Chemistry. 190:308-316
In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::021b17a7a4c1756266a151e0279119b3
https://doi.org/10.1016/j.foodchem.2015.05.097
https://doi.org/10.1016/j.foodchem.2015.05.097
Publikováno v:
Food Research International. 51:274-282
Ferric anthocyanin chelates based on elderberry (EB-E) and purple carrot (PC-E) extracts as well as red cabbage juice (RC-J) were applied to different gel matrices to confirm their potential as natural blue food colorants. Blue color evolution and st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a94b340ca1c4cc01e5d60f776cef3e8
https://doi.org/10.1016/j.foodres.2012.11.030
https://doi.org/10.1016/j.foodres.2012.11.030
Publikováno v:
Food research international (Ottawa, Ont.). 89(Pt 1)
Due to consumers' increasing health awareness, food industry aims at replacing synthetic dyes by natural counterparts. The substitution of blue synthetic dyes is particularly challenging since current natural alternatives such as phycocyanin (Spiruli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a7be5b039528f9ba47b432f4151fa86
https://pubmed.ncbi.nlm.nih.gov/28460930
https://pubmed.ncbi.nlm.nih.gov/28460930
Autor:
J.E. Brauch
The food industry is still seeking natural plant-derived alternatives to synthetic and insect-based dyes, which are under disrepute due to potentially harmful effects to human health. However, when applying plant pigments to food, their limited stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::990a427085dee7eda5d20c85b95ec89a
https://doi.org/10.1016/b978-0-08-100371-8.00015-4
https://doi.org/10.1016/b978-0-08-100371-8.00015-4
Autor:
R. Baranski, J.E. Brauch, M. Buchweitz, K. Chen, J.L. Cooperstone, S. Dimassi, L. Dufossé, D. Durner, P. Esquivel, H. Fuhrmann, I. Goldman, C. Gras, M. Grashorn, E.M. Hubbermann, D.R. Kammerer, A. Kendrick, T. Krahl, J. Müller-Maatsch, T. Nothnagel, J. Oehlenschläger, U. Ostermeyer, A. Pérez-Gálvez, H. Pöhnl, M. Roca, A. Schieber, S.J. Schwartz, J.W. Scott, C. Spence, E. Stich, F. Weber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67f69f268fd3ceb069565689e242d3e
https://doi.org/10.1016/b978-0-08-100371-8.01002-2
https://doi.org/10.1016/b978-0-08-100371-8.01002-2
Publikováno v:
Journal of agricultural and food chemistry. 63(39)
Anthocyanin stabilities in diluted and differently purified maqui preparations were assessed during storage and thermal treatment at different pH values. By sequentially depleting the matrix, the influence of polar low-molecular-weight matrix constit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37c81d0e7993d338775d9bdd7b297955
https://pubmed.ncbi.nlm.nih.gov/26338479
https://pubmed.ncbi.nlm.nih.gov/26338479
Publikováno v:
Food chemistry. 138(2-3)
The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were monitored in a pH range relevant to food (3.6-5.0). Liquid model systems were composed of different types of Citrus pectin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4be7c6ab762f78bb207b8570fcfbff59
https://pubmed.ncbi.nlm.nih.gov/23411339
https://pubmed.ncbi.nlm.nih.gov/23411339
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Akademický článek
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