Stability of the anthocyanins from Acalipha hispida and copigmentation effect

dc.creatorBailoni, MA
dc.creatorBobbio, PA
dc.creatorBobbio, FO
dc.date1999
dc.dateJUN
dc.date2014-12-02T16:26:53Z
dc.date2015-11-26T17:28:32Z
dc.date2014-12-02T16:26:53Z
dc.date2015-11-26T17:28:32Z
dc.date.accessioned2018-03-29T00:15:40Z
dc.date.available2018-03-29T00:15:40Z
dc.identifierActa Alimentaria. Akademiai Kiado, v. 28, n. 2, n. 161, n. 169, 1999.
dc.identifier0139-3006
dc.identifierWOS:000080600900005
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74498
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/74498
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74498
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285079
dc.descriptionThe stability and stabilization of the anthocyanins to light and air in the crude and partially purified extracts of the leaves of Acalipha hispida were studied at pH 3.0. Addition of non anthocyanic flavonoid fractions from A. hispida to the partially purified extracts did not significantly improve the time of half life of the extracts, whereas addition of tannic acid resulted in an increase of t(1/2) of 60-67%.
dc.description28
dc.description2
dc.description161
dc.description169
dc.languageen
dc.publisherAkademiai Kiado
dc.publisherBudapest
dc.publisherHungria
dc.relationActa Alimentaria
dc.relationActa Aliment.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectanthocyanins
dc.subjectcopigmentation
dc.subjectA-hispida
dc.subjectstability
dc.subjectModel Systems
dc.subjectDrink Model
dc.titleStability of the anthocyanins from Acalipha hispida and copigmentation effect
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución