Stability of anthocyanin in spinach vine (Basella rubra) fruits

Stability of anthocyanin in spinach vine (Basella rubra) fruits

The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food c...

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Autores principales: Ferreira Ozela,Eliana, Stringheta,Paulo César, Cano Chauca,Milton
Lenguaje:English
Publicado: Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2007
Materias:
Anthocyanin
bertalha
coloring
food color
spinach vine
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004
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