Effect of light and tannic acid on the stability of anthocyanin in DMSO and in water
β Scribed by F.O. Bobbio; M.T. do Nascimento Varella; P.A. Bobbio
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 258 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to highβpressure processing (HHP) was studied. HHP is a nonβthermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidinβ3βrut
A study of the effects of temperature and humidity conditions on the stability of aspirin and ascorbic acid in various solid matrices was conducted. Among the diluents studied, cellulose and calcium sulfate were found to confer maximum stability on formulations of aspirin and ascorbic acid. The tabl