articleTop 10% cited
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Food Research International · 2010 · Vol. 44(2) · pp. 499–509
Rodrigo N. Cavalcanti✉(Universidade Estadual de Campinas (UNICAMP))Diego T. Santos(Universidade Estadual de Campinas (UNICAMP))M. Ângela A. Meireles(Universidade Estadual de Campinas (UNICAMP))
Phytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsFermentation and Sensory AnalysisAnthocyaninSugarChemistryAscorbic acidPigmentFood scienceFlavonoidBiological pigmentBiochemistryOrganic chemistry
Funding
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
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537
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146
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References
Anthocyanins as food colors
Food and Chemical Toxicology · 1983 · 748 citations
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Journal of Food Engineering · 2006 · 572 citations
Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents
Food Research International · 2009 · 540 citations
Dietary Cyanidin 3-O-β-D-Glucoside-Rich Purple Corn Color Prevents Obesity and Ameliorates Hyperglycemia in Mice
Journal of Nutrition · 2003 · 806 citations
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Journal of Food Science · 2000 · 990 citations
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