2009
Castañeda-Ovando, A.; Pacheco-Hernández, M. L.; Páez-Hernández, M.E.; Rodríguez, J.A.; Galán-Vidal, C.A. (2009). Chemical studies of anthocyanins: A review. Food Chem. 113 859871.
Abstract
Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages. Currently, most investigations on anthocyanins are focused on solving these problems, as well as their purification and identification.In this paper, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES