Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids Efeito do pH na copigmentação de antocianinas do extrato de uvas Cabernet Sauvignon com ácidos orgânicos

Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo color responsible to the stability of anthocyanins. In the aim of holding the red color, copigmentation effect of organic acids (caffeic, feru...

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Hlavní autoři:	Cony Gauche, Elisa da Silva Malagoli, Marilde Terezinha Bordignon Luiz
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Universidade de São Paulo 2010-02-01
Edice:	Scientia Agricola
Témata:	estabilidade pigmento retenção de cor tempo de meia vida stability pigment color retention half-life time
On-line přístup:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000100006
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