Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model.
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DOI: 10.1016/j.foodres.2017.11.009
Abstract: Anthocyanin-rich purple corn pericarp water extract (PCW) has the potential to be used as a natural pigment in beverages. However, it has a limited shelf-life in aqueous solutions. The aim was to evaluate the effect… read more here.
Keywords: color; purple corn; corn; beverage model ... See more keywords
Color and Chemical Composition of Timber Woods (Daniellia oliveri, Isoberlinia doka, Khaya senegalensis, and Pterocarpus erinaceus) from Different Locations in Southern Mali
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DOI: 10.3390/f14040767
Abstract: Wood characteristics and properties are related to various factors connected to the biochemical processes that occur in the tree during wood formation, but also, to the interactions with the environmental conditions at the tree growing… read more here.
Keywords: color chemical; isoberlinia doka; khaya senegalensis; daniellia oliveri ... See more keywords