Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants
- Author
- BUCHWEITZ, M1 ; NAGEL, A1 ; CARLE, R1 ; KAMMERER, D. R1
[1] Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, 70599 Stuttgart, Germany - Source
Food chemistry. 2012, Vol 132, Num 4, pp 1971-1979, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanins Blue pigment Metal-chelate complexes Sugar beet pectin
- Keyword (fr)
- Aliment Anthocyane Betterave sucrière Bleu Flavonoïde Métal complexe Naturel Pectine Pigment Qualité Stabilité Sucre betterave Additif alimentaire Fibre alimentaire Gélifiant Polyoside Polyphénol
- Keyword (en)
- Food Anthocyanin Sugar beet Blue Flavonoid Metal complex Natural Pectin Pigments Quality Stability Beet sugar Food additive Dietary fiber Gelling agent Polysaccharide Polyphenol
- Keyword (es)
- Alimento Antocianina Remolacha azucarera Azul Flavonoide Metal complejo Natural Pectina Pigmento Calidad Estabilidad Azúcar remolacha Aditivo alimentario Fibra alimenticia Gelificante Poliósido Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B02 Sugar industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26107699
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.12.034 
https://dx.doi.org/10.1016/j.foodchem.2011.12.034
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