Dye stability of black cherry plum anthocyanins in the interaction with co‐pigments and sucrose sweetener
Abstract In this research, the co‐pigmentation reactions between black cherry plum (Prunus cerasifera Ehrh. cv. Pissardii Nigra) anthocyanins and caffeic, gallic, 4‐hydroxybenzoic, malic, and tannic acids with different concentrations (0, 120, 240, 480, and 960 mg L−1) at various temperatures (20, 4...
Main Authors: | Shahrbanu Molaeafard, Rashid Jamei, Ahmad Poursattar Marjani |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2024-04-01
|
Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.3943 |
Similar Items
-
The complete chloroplast genome sequence of Prunus Cerasifera Ehrh. ‘Pissardii’ (Rosaceae)
by: Yan Huo, et al.
Published: (2019-07-01) -
Variability in the Content of Phenolic Compounds in Plum Fruit
by: Mindaugas Liaudanskas, et al.
Published: (2020-11-01) -
Urban plums and toads: do fleshy fruits affect the post-metamorphic growth of amphibians?
by: Mikołaj Kaczmarski, et al.
Published: (2019-01-01) -
MORPHOLOGICAL AND BIOLOGICAL TRAITS OF LARGE-FRUITED CHERRY PLUM (<i>PRUNUS </i> x <i> ROSSICA </i> EREMIN) AND THEIR IMPORTANCE FOR EXPERT EXAMINATION OF VARIETIES FOR THEIR DISTINCTNESS, HOMOGENEITY AND STABILITY (DHS)
by: U. I. Kantsayeva, et al.
Published: (2018-06-01) -
Selection and Molecular Characterization of Promising Plum Rootstocks (<i>Prunus cerasifera</i> L.) among Seedling-Origin Trees
by: Kubra Korkmaz, et al.
Published: (2023-06-01)