Results 21 to 30 of about 58,446 (318)
Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts
Molecules, 2017 We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase.
Jin-Woo Hwang +7 more
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Food Technology and Biotechnology, 2022 Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. Experimental approach. In this
Bei Zhang +7 more
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Multivariate Bayesian semiparametric models for authentication of food and beverages [PDF]
Annals of Applied Statistics 2011, Vol. 5, No. 4, 2385-2402, 2012 Food and beverage authentication is the process by which foods or beverages are verified as complying with its label description, for example, verifying if the denomination of origin of an olive oil bottle is correct or if the variety of a certain bottle of wine matches its label description.
arxiv +1 more source
Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins
Foods, 2023 Isolated anthocyanins have limited colonic bioavailability due to their instability as free forms. Thus, many methods have been fabricated to increase the stability of anthocyanins.
Wenyi Fu +5 more
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Molecules, 2016 In our previous study, as natural food colorants and antioxidants, the color and content stabilities of Schisandra chinensis (S. chinensis) anthocyanins were investigated. In this work, the purification process parameters of S.
Daran Yue +5 more
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Special issue on anthocyanins [PDF]
Planta, 2014 Anthocyanins are the most widespread group of pigmented flavonoids and are responsible for the red, purple, and blue colors of many fruits, vegetables and flowers. They are one of the most important natural pigments and more than 635 water-soluble anthocyanins have been identified in the plant kingdom up to now.
Martens, Stefan +2 more
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Food Chemistry: X, 2023 The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability.
Yingying Cheng +5 more
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Progress in Preparation and Application of Anthocyanin-Starch Complexes: A Review [PDF]
Shipin Kexue, 2023 Anthocyanins are natural colorants that have attracted increasing attention due to their wide color range, non-toxicity and health benefits. Although anthocyanins have great application potential in the food and pharmaceutical industries, their ...
LOU Yihang, HUANG Ting, ZHANG Xuan, TIAN Lingmin, BAI Weibin
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Anthocyanin pigments in strawberry [PDF]
LWT - Food Science and Technology, 2007 [EN] The anthocyanin composition was analysed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five defined anthocyanin pigments were detected, most of them containing Pelargonidin (Pg) as aglycone; some cyanidin (Cy) derivatives were also found.
Lopes da Silva, F?tima +4 more
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BMC Plant Biology, 2019 Background Anthocyanins are the primary source of colour in flowers and also accumulate in vegetative tissues, where they have multiple protective roles traditionally attributed to early compounds of the metabolic pathway (flavonols, flavones, etc ...
José Carlos Del Valle +5 more
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