2009
Araceli Castañeda-Ovando, Ma. de Lourdes Pacheco-Hernández, Ma. Elena Páez-Hernández, José A. Rodríguez, Carlos Andrés Galán-Vidal. Chemical studies of anthocyanins: A review. Food Chemistry 113 (2009) 859-871. ISSN: 0308-8146.
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.
A Voltammetric Study Of The Underpotential Deposition Of Cobalt Onto A Glassy Carbon Electrode
The role of temperature in copper electrocrystallization in ammoniachloride solutions
Evaluación de Esteroides Aromáticos como Indicadores de Madurez Térmica en Extractos de Roca
Morphological and magnetic properties of cobalt nanoclusters electrodeposited onto HOPG
Do Spiroarsoranes Exhibit Polytopal Equilibrium in Solution?