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Food Chemistry, ISSN 0308-8146, 03/2019, Volume 275, pp. 539 - 548
•Red cabbage’s anthocyanins are very stable in 48% ethanol at pH = 6.31, during 20 weeks.•From 19 compounds, tartaric and citric acid influence the most... 
Anthocyanins | Natural dye | CIELAB colour parameters | Close-to-neutral pH | Change of colour | STORAGE | PIGMENT STABILITY | MODEL SYSTEM | ACIDS | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | SUGAR | NUTRITION & DIETETICS | KINETICS | DEGRADATION | CHEMISTRY, APPLIED | Anthocyanin | Benzoic acid | Xylitol | Lactose | Analysis | Glycine | Citric acid
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 8/2015, Volume 52, Issue 8, pp. 4669 - 4678
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 08/2018, Volume 231, pp. 101 - 108
In current work, the evolution kinetic models of moisture, surface colour (L∗, a∗, and b∗), natural pigment and non-enzymatic browning (NEB) of red pepper... 
Surface colour | Red pepper | Degradation kinetics | Natural pigment | Non-enzymatic browning | ANTIOXIDANT ACTIVITY | BIOACTIVE COMPOUNDS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ASCORBIC-ACID | CAROTENOID CONTENT | CAPSAICINOIDS | ENGINEERING, CHEMICAL | BETA-CAROTENE | TEMPERATURE | THERMAL-DEGRADATION KINETICS | CAPSICUM-ANNUUM | Electrical engineering | Enzymes | Activation energy | Analysis
Journal Article