Anthocyanins as Food Colors - download pdf or read online

By Pericles Markakis

ISBN-10: 0323157904

ISBN-13: 9780323157902

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And Franzese, A. J. (1974). Phytochemistry 13,225. Jurd, L. 1. Org. Chern. 28, 987. Jurd, L. 1. Food Sci. 29, 16. Jurd, L. (1969). Tetrahedron 25,2367. Jurd, L. (l972a). Adv. , Suppl. 3, 123. Jurd, L. (l972b). Tetrahedron 28, 493. , and Asen, S. (1966). Phytochemistry 5, 1263. , and Geissman, T. A. 1. Org. Chem. 28,2394. , and Mabry, T. J. (1965). Anal. Chern. 37,288. , Pifferi, P. , and Giumanini, A. G. 1. Chromatogr. 130, 261. Livingstone, R. (1977). In "Rodd's Chemistry of Carbon Compounds" (S.

And Warren, C. H. (1970). Acta Chem. Scand. 24, 2745. , and Yoshitama, K. (1977). Phytochemistry 16, 1321. Nilsson, E. (1967). Acta Chem. Scand. 21, 1942. Nilsson, E. (1973). Chem. Scr. 4, 49. , and Saito, N. (1968). Phytochemistry 7, 1189. Preston, N. , and Timberlake, C. F. 1. Chromatogr. 214,222. Ribereau-Gayon, P. (1959). Rev. Gen. Bot. 66,581. Ribereau-Gayon, P. (1974). In "Chemistry of Winemaking" (A. D. ), pp. 50-87. Am. Chern. C. , and Josien, M. L. (1960). Bull. Soc. Chirn. Fr. p. 934.

In fact, for anthocyanins and for ftavylium salts possessing at least one hydroxyl at the 5, 7, or 4' position, after a suitable pHjump, the quinonoidal bases A are always formed first. Since the formation of the quinonoidal bases A takes place at pH values as low as 4, if pKt is larger than this value and is also larger than pKt, only undetectably small amounts of the 4-adduct will be formed. 46 a Reprinted with permission from McClelland and Gedge 1. Am. Chern. Soc. 102, 5838, 1980. Copyright 1980, American Chemical Society.

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Anthocyanins as Food Colors by Pericles Markakis


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