[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Fan et al., 2019 - Google Patents

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Fan et al., 2019

Document ID
16936705012223095428
Author
Fan L
Wang Y
Xie P
Zhang L
Li Y
Zhou J
Publication year
Publication venue
Food chemistry

External Links

Snippet

To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/87Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/33Heterocyclic compounds
    • A61K31/335Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/35Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
    • A61K31/352Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline

Similar Documents

Publication Publication Date Title
Fan et al. Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation
Gérard et al. Thermal and photochemical stability of anthocyanins from black carrot, grape juice, and purple sweet potato in model beverages in the presence of ascorbic acid
Jara-Palacios et al. Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
Rose et al. Application of anthocyanins from blackcurrant (Ribes nigrum L.) fruit waste as renewable hair dyes
Liu et al. Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry
Haminiuk et al. Phenolic compounds in fruits–an overview
West et al. Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms
Radošević et al. Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity
Chamorro et al. Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace
Fracassetti et al. Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)
Soares et al. Comprehensive characterization of bioactive phenols from new Brazilian superfruits by LC-ESI-QTOF-MS, and their ROS and RNS scavenging effects and anti-inflammatory activity
Gómez-Urios et al. Choline chloride-based natural deep eutectic solvents for the extraction and stability of phenolic compounds, ascorbic acid, and antioxidant capacity from Citrus sinensis peel
Melo et al. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species
Roidoung et al. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice
Tang et al. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes
Rubio-Senent et al. New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities
Mercado-Mercado et al. Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)
Rojas-Garbanzo et al. Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum-Nied.) fruit and stability of main compounds during juice processing-(U) HPLC-DAD-ESI-TQD-MSn
Spínola et al. Myrica faya: A new source of antioxidant phytochemicals
Çam et al. Optimization of extraction of apple pomace phenolics with water by response surface methodology
Yang et al. Characterization of antioxidant, α-glucosidase and tyrosinase inhibitors from the rhizomes of Potentilla anserina L. and their structure–activity relationship
Angonese et al. Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities
Morata et al. Anthocyanins as natural pigments in beverages
Priecina et al. The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots
Zhang et al. The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments