articleTop 1% cited
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
LWT · 2017 · Vol. 80 · pp. 492–500
Luciana Prietto✉(Universidade Federal de Pelotas)Taiane Correa Mirapalhete(Universidade Federal de Pelotas)Vânia Zanella Pinto(Universidade Federal de Pelotas)Jéssica Fernanda Hoffmann(Universidade Federal de Pelotas)Nathan Levien Vanier(Universidade Federal de Pelotas)Loong‐Tak Lim(University of Guelph)Álvaro Renato Guerra Dias(Universidade Federal de Pelotas)Elessandra da Rosa Zavareze(Universidade Federal de Pelotas)
Nanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityOxidative Organic Chemistry ReactionsRed cabbageCoatAnthocyaninMung beanStarchChemistryCorn starchHorticultureGlycerolThermal stability
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403
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99%
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References
Anthocyanins as food colors
Food and Chemical Toxicology · 1983 · 748 citations
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
Food Hydrocolloids · 2014 · 816 citations
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