Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Kirsten M. Herbach"'
Publikováno v:
Food Research International. 39:667-677
Ascorbic, isoascorbic, and citric acids were applied for stabilisation of betacyanins during thermal treatment of purple pitaya juice at pH 4 and 6, respectively. In addition, to exclude matrix effects of juice constituents, selected food ingredients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ce9468bddcd12521f633caa51bf4e7c
https://doi.org/10.1016/j.foodres.2006.01.004
https://doi.org/10.1016/j.foodres.2006.01.004
Publikováno v:
European Food Research and Technology. 224:649-658
Purple pitaya (Hylocereus polyrhizus) fruits have been recently proposed as a promising source of betalains. In the present study, purple pitaya juice processing at pilot-plant scale is reported for the first time. Each processing step was examined i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e09e629054056d7998d57f72948dc889
https://doi.org/10.1007/s00217-006-0354-5
https://doi.org/10.1007/s00217-006-0354-5
Publikováno v:
Journal of Food Science. 71:R41-R50
In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::873cb77e0a368d44aa4c890320bba93d
https://doi.org/10.1111/j.1750-3841.2006.00022.x
https://doi.org/10.1111/j.1750-3841.2006.00022.x
Autor:
Florian C. Stintzing, Christina Preston, Reinhold Carle, Peter Schreier, Sandra Elss, Kirsten M. Herbach
Publikováno v:
Food Chemistry. 99:204-209
Betanin and isobetanin from purple pitaya fruits originating from Israel, commercial red beet samples from Germany and France, as well as from a commercial pigment extract, respectively, were isolated by column chromatography and semi-preparative HPL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::905abc2eca097249f3f6128e8d48cfb3
https://doi.org/10.1016/j.foodchem.2005.08.031
https://doi.org/10.1016/j.foodchem.2005.08.031
Publikováno v:
European Food Research and Technology. 219:377-385
Changes in betacyanin content and colour shade of juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] as affected by thermal processing and consecutive cold storage to allow pigment reconstitution were investigated. Pigments from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d67a81dd493807d7572b36c7b027b647
https://doi.org/10.1007/s00217-004-0948-8
https://doi.org/10.1007/s00217-004-0948-8
Autor:
Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler, Reinhold Carle
Publikováno v:
Color Quality of Fresh and Processed Foods ISBN: 9780841274198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69c0154a07b378a0169f4033af0734da
https://doi.org/10.1021/bk-2008-0983.ch007
https://doi.org/10.1021/bk-2008-0983.ch007
Publikováno v:
Journal of agricultural and food chemistry. 54(2)
Thermal degradation of betanin, phyllocactin (malonyl-betanin), and hylocerenin (3' '-hydroxy-3' '-methyl-glutaryl-betanin) solutions isolated from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) was monitored by spectrophotometric and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d85d12524ffd3a4d4f179905ba4df789
https://pubmed.ncbi.nlm.nih.gov/16417295
https://pubmed.ncbi.nlm.nih.gov/16417295
Publikováno v:
Rapid communications in mass spectrometry : RCM. 19(18)
Betanin, phyllocactin (malonylbetanin) and hylocerenin (3-hydroxy-3-methylglutarylbetanin) were isolated from purple pitaya (Hylocereus polyrhizus [Weber] Britton and Rose) juice, and their degradation products generated by heating at 85 degrees C we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ed5e52844acded6af9978a35b9deadc
https://pubmed.ncbi.nlm.nih.gov/16106347
https://pubmed.ncbi.nlm.nih.gov/16106347
Autor:
Kirsten M. Herbach, Casimir C. Akoh, Markus R. Mosshammer, Ron Bunch, Reinhold Carle, Florian C. Stintzing, Subramani Sellappan, Peter Felker, Weiguang Weiguang Yi
Publikováno v:
Journal of agricultural and food chemistry. 53(2)
Total phenolics, ascorbic acid, and betalain contents of differently colored cactus pear clones (nine Opuntia ficus-indica [L.] Mill. clones and one O. robusta Wendl. clone) were investigated and related to their respective antioxidant potential asse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c1b60b3ccaf015d0b09d44226060137
https://pubmed.ncbi.nlm.nih.gov/15656686
https://pubmed.ncbi.nlm.nih.gov/15656686
Autor:
Ronald E. Wrolstad, Catherine A. Culver, Arthur C. Schmehling, Gordon J. Leggett, Thao Ngo, Chad E. Finn, Yanyun Zhao, M. Monica Giusti, David G. Cunningham, Antelmo F. Santos, Rodney A. Serres, S. Hake, J. Quinn, Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler, Reinhold Carle, Charles R. Brown, David Culley, Robert W. Durst, Luis E. Rodriguez-Saona, Diane M. Barrett, Gordon E. Anthon, Andreas Schieber, P. W. Simon, S. A. Tanumihardjo, B. A. Clevidence, J. A. Novotny, James A. Kennedy, Steven F. Price, Thomas H. Shellhammer, Charles W. Bamforth, Maarit J. Rein, Marina Heinonen, Robert S. Greenberg, Nicholas S. Kretchman, Jennifer DiCicco, Hilary A. Sepe, Owen D. Parker, Alexander R. Nixon, William E. Kamuf, Grete Skrede, Jens-Petter Wold, Jae W. Park, Donald H. Kropf, M. I. Mínguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca, D. Hornero-Méndez, A. Pérez-Gálvez, M. Wong, O. Ashton, C. Requejo-Jackman, T. McGhie, A. White, L. Eyres, N. Sherpa, A. Woolf, Anupama Dattatreya, Scott A. Rankin, Withida Chantra