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dc.contributor.authorRemini, Hocine-
dc.contributor.authorDahmoune, Farid-
dc.contributor.authorSahraoui, Yasmine-
dc.contributor.authorMadani, Khodir-
dc.contributor.authorKapranov, V.N.-
dc.contributor.authorKiselev, E.F.-
dc.date.accessioned2020-03-12T11:06:04Z-
dc.date.available2020-03-12T11:06:04Z-
dc.date.issued2018-12-15-
dc.identifier.citationRUDN Journal of Agronomy and Animal Industries ,13, 4en_US
dc.identifier.urihttp://dspace.univ-bouira.dz:8080/jspui/handle/123456789/8317-
dc.description.abstractSince Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems and leaves as well as flowers and fruits of the vascular plants. They have a high potential for use as natural colorants instead of synthetic pigments because of their attractive colour and pharmacological properties. Stable and attractive colours are a highly valued attribute in competitive food industry. Considerable studies have been done on the effects of the most important chemical and physical factors involved in the stability of anthocyanins (temperature, light, pH, SO2, metal, sugar, ascorbic acid and oxygen), their concentrations, chemical structures, and matrix food compositions. Furthermore, the effects of separation technologies including microwave/ultrasound assisted extraction (MAE, UAE), and Colloidal Gaz Aphron (CGA) fractionation on the stability of anthocyanins are reviewed.en_US
dc.language.isoenen_US
dc.publisherUniversité de Bouiraen_US
dc.subjectanthocyanins, stability, ascorbic acid, MAE, UAE, CGAen_US
dc.titleRECENT ADVANCES ON STABILITY OF ANTHOCYANINSen_US
dc.typeArticleen_US
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