Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.09.087
Abstract: Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple… read more here.
Keywords: color; amino acid; addition; acid peptide ... See more keywords
Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Food Science"
DOI: 10.1155/2023/6860806
Abstract: Consumption of avocado (Persea americana Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in… read more here.
Keywords: avocado seed; seed powder; baked products; model beverages ... See more keywords