Results 111 to 120 of about 74,753 (306)

ANTHOCYANIN AS NATURAL COLORANT: A REVIEW [PDF]

, 2019
On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food.
Winda Nurtiana
core   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Instability of Anthocyanin Accumulation in Vitis vinifera L. var. Gamay Freaux Suspension Cultures

, 2005
The inherent instability of metabolite production in plant cell culture-based bioprocessing is a major problem hindering its commercialization. To understand the extent and causes of this instability, this study was aimed at understanding the variability
Jin, MF, 张卫, Zhang, W, Zhang, Wei, Yu, XJ, Qu, JG, Yu, Xingju, Jin, Meifang, Qu, Junge   +8 more
core  

Calcium, methyl jasmonate and their combined foliar applications: Influence on Tempranillo grape amino acids composition over two seasons

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change is currently affecting chemical grape composition and, consequently, grape quality. The foliar application of biostimulants has emerged as a promising approach to mitigate these effects. This study investigated the effects of foliar applications of calcium (Ca), methyl jasmonate (MeJ), and their combination (Ca + MeJ)
Teresa Garde‐Cerdán, Eva P Pérez‐Álvarez, Itziar Sáenz de Urturi, Rebeca Murillo‐Peña, Lesly L Torres‐Díaz, Miriam González‐Lázaro   +5 more
wiley   +1 more source

PENGARUH KOPIGMENTASI TERHADAP STABILITAS WARNA ANTOSIANIN EKSTRAK KULIT TERUNG BELANDA (Cyphomandra betacea Sendtn) [Copigmentation Effect on Color Stability of Anthocyanin from Epicarp Extract of Terung Belanda (Cyphomandra betacea Sendtn)]

Jurnal Teknologi & Industri Hasil Pertanian, 2017
Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of ...
Herlina Wahyuni, Tirza Hanum, Murhadi Murhadi   +2 more
doaj  

A two-stage process with temperature-shift for enhanced anthocyanin production in strawberry cell suspension cultures

, 1999
A two-stage process with temperature-shift has been developed to enhance the anthocyanin yield in suspension cultures of strawberry cells. The effect of the temperature-shift interval and the shift-time point was investigated for the optimization of this
Zhang, W, Furusaki, S, Franco, C
core  

Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions ...
Maria del Alamo‐Sanza, Maria Asensio‐Cuadrado, Ana María Martínez‐Gil, Ignacio Nevares   +3 more
wiley   +1 more source

Anthocyanin stability: a chemometrical approach

, 2002
The stability of cyanidin 3-glucoside towards five different factors (pH, anthocyanin concentration, sodium chloride concentration, ascorbic acid concentration, Oxygen) was studied during 60 days storage at room temperature using a 2^4-1 reduced ...
Cabrita, Luís, Flåten, Geir R., Fossen, Torgils, Andersen, Øyvind M.   +3 more
core   +1 more source

Natural variation in anthocyanin accumulation.

, 2015
A) Representative examples of categories of anthocyanin accumulation. Anthocyanin accumulation was scored visually by assigning each individual plant to an accumulation category. B) Geographical distribution of the accessions in Europe.
Emilie F. Fradin (520555), Joost J. B. Keurentjes (829046), Dick Vreugdenhil (829045), Johanna A. Bac-Molenaar (829043), Juriaan A. Rienstra (829044)   +4 more
core   +1 more source

Total monomeric anthocyanin concentration estimation of red wines based on color data using multivariate statistical analysis and machine learning

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red wine is a high‐value grape derivative containing complex chemical compounds that dictate its quality. Qualitative and quantitative determination of these compounds is essential for standardizing and classifying the product. This proof‐of‐concept study integrates chemometric methods and machine learning algorithms to establish ...
Emirhan Atlayan, Berkay Berk, Sevcan Unluturk   +2 more
wiley   +1 more source