Eintrag weiter verarbeiten
Properties of Anthocyanins from Grape Cell Culture
Gespeichert in:
| Zeitschriftentitel: | Journal of Food Science |
|---|---|
| Personen und Körperschaften: | , , , , |
| In: | Journal of Food Science, 62, 1997, 2, S. 246-248 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. |
|---|---|
| author |
CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. |
| spellingShingle |
CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. Journal of Food Science Properties of Anthocyanins from Grape Cell Culture Food Science |
| author_sort |
cormier, f. |
| spelling |
CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/j.1365-2621.1997.tb03977.x <jats:title>ABSTRACT</jats:title><jats:p>Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.</jats:p> Properties of Anthocyanins from Grape Cell Culture Journal of Food Science |
| doi_str_mv |
10.1111/j.1365-2621.1997.tb03977.x |
| facet_avail |
Online |
| finc_class_facet |
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
| format |
ElectronicArticle |
| fullrecord |
blob:ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTExMS9qLjEzNjUtMjYyMS4xOTk3LnRiMDM5NzcueA |
| id |
ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTExMS9qLjEzNjUtMjYyMS4xOTk3LnRiMDM5NzcueA |
| institution |
DE-Brt1 DE-D161 DE-Zi4 DE-Gla1 DE-15 DE-Pl11 DE-Rs1 DE-14 DE-105 DE-Ch1 DE-L229 DE-D275 DE-Bn3 |
| imprint |
Wiley, 1997 |
| imprint_str_mv |
Wiley, 1997 |
| issn |
0022-1147 1750-3841 |
| issn_str_mv |
0022-1147 1750-3841 |
| language |
English |
| mega_collection |
Wiley (CrossRef) |
| match_str |
cormier1997propertiesofanthocyaninsfromgrapecellculture |
| publishDateSort |
1997 |
| publisher |
Wiley |
| recordtype |
ai |
| record_format |
ai |
| series |
Journal of Food Science |
| source_id |
49 |
| title |
Properties of Anthocyanins from Grape Cell Culture |
| title_unstemmed |
Properties of Anthocyanins from Grape Cell Culture |
| title_full |
Properties of Anthocyanins from Grape Cell Culture |
| title_fullStr |
Properties of Anthocyanins from Grape Cell Culture |
| title_full_unstemmed |
Properties of Anthocyanins from Grape Cell Culture |
| title_short |
Properties of Anthocyanins from Grape Cell Culture |
| title_sort |
properties of anthocyanins from grape cell culture |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1111/j.1365-2621.1997.tb03977.x |
| publishDate |
1997 |
| physical |
246-248 |
| description |
<jats:title>ABSTRACT</jats:title><jats:p>Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.</jats:p> |
| container_issue |
2 |
| container_start_page |
246 |
| container_title |
Journal of Food Science |
| container_volume |
62 |
| format_de105 |
Article, E-Article |
| format_de14 |
Article, E-Article |
| format_de15 |
Article, E-Article |
| format_de520 |
Article, E-Article |
| format_de540 |
Article, E-Article |
| format_dech1 |
Article, E-Article |
| format_ded117 |
Article, E-Article |
| format_degla1 |
E-Article |
| format_del152 |
Buch |
| format_del189 |
Article, E-Article |
| format_dezi4 |
Article |
| format_dezwi2 |
Article, E-Article |
| format_finc |
Article, E-Article |
| format_nrw |
Article, E-Article |
| _version_ |
1792337050219839493 |
| geogr_code |
not assigned |
| last_indexed |
2024-03-01T15:10:10.885Z |
| geogr_code_person |
not assigned |
| openURL |
url_ver=Z39.88-2004&ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fvufind.svn.sourceforge.net%3Agenerator&rft.title=Properties+of+Anthocyanins+from+Grape+Cell+Culture&rft.date=1997-03-01&genre=article&issn=1750-3841&volume=62&issue=2&spage=246&epage=248&pages=246-248&jtitle=Journal+of+Food+Science&atitle=Properties+of+Anthocyanins+from+Grape+Cell+Culture&aulast=TONG&aufirst=V.H.&rft_id=info%3Adoi%2F10.1111%2Fj.1365-2621.1997.tb03977.x&rft.language%5B0%5D=eng |
| SOLR | |
| _version_ | 1792337050219839493 |
| author | CORMIER, F., COUTURE, R., DO, C.B., PHAM, T.Q., TONG, V.H. |
| author_facet | CORMIER, F., COUTURE, R., DO, C.B., PHAM, T.Q., TONG, V.H., CORMIER, F., COUTURE, R., DO, C.B., PHAM, T.Q., TONG, V.H. |
| author_sort | cormier, f. |
| container_issue | 2 |
| container_start_page | 246 |
| container_title | Journal of Food Science |
| container_volume | 62 |
| description | <jats:title>ABSTRACT</jats:title><jats:p>Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.</jats:p> |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb03977.x |
| facet_avail | Online |
| finc_class_facet | Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
| format | ElectronicArticle |
| format_de105 | Article, E-Article |
| format_de14 | Article, E-Article |
| format_de15 | Article, E-Article |
| format_de520 | Article, E-Article |
| format_de540 | Article, E-Article |
| format_dech1 | Article, E-Article |
| format_ded117 | Article, E-Article |
| format_degla1 | E-Article |
| format_del152 | Buch |
| format_del189 | Article, E-Article |
| format_dezi4 | Article |
| format_dezwi2 | Article, E-Article |
| format_finc | Article, E-Article |
| format_nrw | Article, E-Article |
| geogr_code | not assigned |
| geogr_code_person | not assigned |
| id | ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTExMS9qLjEzNjUtMjYyMS4xOTk3LnRiMDM5NzcueA |
| imprint | Wiley, 1997 |
| imprint_str_mv | Wiley, 1997 |
| institution | DE-Brt1, DE-D161, DE-Zi4, DE-Gla1, DE-15, DE-Pl11, DE-Rs1, DE-14, DE-105, DE-Ch1, DE-L229, DE-D275, DE-Bn3 |
| issn | 0022-1147, 1750-3841 |
| issn_str_mv | 0022-1147, 1750-3841 |
| language | English |
| last_indexed | 2024-03-01T15:10:10.885Z |
| match_str | cormier1997propertiesofanthocyaninsfromgrapecellculture |
| mega_collection | Wiley (CrossRef) |
| physical | 246-248 |
| publishDate | 1997 |
| publishDateSort | 1997 |
| publisher | Wiley |
| record_format | ai |
| recordtype | ai |
| series | Journal of Food Science |
| source_id | 49 |
| spelling | CORMIER, F. COUTURE, R. DO, C.B. PHAM, T.Q. TONG, V.H. 0022-1147 1750-3841 Wiley Food Science http://dx.doi.org/10.1111/j.1365-2621.1997.tb03977.x <jats:title>ABSTRACT</jats:title><jats:p>Color and thermal‐ and pH‐stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.</jats:p> Properties of Anthocyanins from Grape Cell Culture Journal of Food Science |
| spellingShingle | CORMIER, F., COUTURE, R., DO, C.B., PHAM, T.Q., TONG, V.H., Journal of Food Science, Properties of Anthocyanins from Grape Cell Culture, Food Science |
| title | Properties of Anthocyanins from Grape Cell Culture |
| title_full | Properties of Anthocyanins from Grape Cell Culture |
| title_fullStr | Properties of Anthocyanins from Grape Cell Culture |
| title_full_unstemmed | Properties of Anthocyanins from Grape Cell Culture |
| title_short | Properties of Anthocyanins from Grape Cell Culture |
| title_sort | properties of anthocyanins from grape cell culture |
| title_unstemmed | Properties of Anthocyanins from Grape Cell Culture |
| topic | Food Science |
| url | http://dx.doi.org/10.1111/j.1365-2621.1997.tb03977.x |