1 |
Ares AM, Nozal MJ, Bernal J. Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds. J. Chromatogr. A. 1313: 78-95 (2013)
DOI
|
2 |
Attoe EL, von Elbe JH. Degradation kinetics of betanin in solutions as influenced by oxygen. J. Agric. Food Chem. 30: 708-712 (1982)
DOI
|
3 |
Cortez R, Luna-Vital DA, Margulis D, Gonzalez de Mejia E. Natural pigments: Stabilization methods of anthocyanins for food applications. Compr. Rev. Food Sci. Food Saf. 16: 180-198 (2017)
DOI
|
4 |
Herbach KM, Stintzing FC, Carle R. Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparations. J. Food Sci. 69: C491-C498 (2004)
DOI
|
5 |
Herbach KM, Stintzing FC, Carle R. Betalain stability and degradation-structural and chromatic aspects. J. Food Sci. 71: R41-R50 (2006)
DOI
|
6 |
Huang AS, Elbe JHV. Effect of pH on the degradation and regeneration of betanine. J. Food Sci. 52: 1689-1693 (1987)
DOI
|
7 |
Jackman RL, Yada RY, Tung MA, Speers RA. Anthocyanins as food colorants-a review. J. Food Biochem. 11: 201-247 (1987)
DOI
|
8 |
Saguy I, Kopelman IJ, & Mizrahi S. Thermal kinetic degradation of betanin and betalamic acid. J. Agric. Food Chem. 26: 360-362 (1978)
DOI
|
9 |
Seleshe S, Lee JS, Lee S, Lee HJ, Kim GR, Yeo J, Kang SN. Evaluation of Antioxidant and Antimicrobial Activities of Ethanol Extracts of Three Kinds of Strawberries. Prev. Nutr. Food Sci. 22: 203-210 (2017)
DOI
|
10 |
Wissgott U, Bortlik K. Prospects for new natural food colorants. Trends Food Sci. Technol. 7: 298-302 (1996)
DOI
|
11 |
Zhang D, Hamauzu Y. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem. 88: 503-509 (2004)
DOI
|