Hochschulschrift
Stabilisation of anthocyanins and anthocyanin-metal chelates with hydrocolloids for their application as red and blue food colourants
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783844022339
- Maße
-
21 cm, 483 g
- Umfang
-
III, 307 S.
- Sprache
-
Englisch
- Anmerkungen
-
graph. Darst.
Zugl.: Hohenheim, Univ., Diss., 2013
- Erschienen in
-
Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim ; Bd. 33
- Schlagwort
-
Anthocyane
Lebensmittelfarbstoff
Stabilisierung
Pektine
Stabilisator
Lebensmittelfarbstoff
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 13:41 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Objekttyp
- Hochschulschrift
Beteiligte
- Buchweitz, Maria
- Shaker
Entstanden
- 2013
Ähnliche Objekte (12)
In Vitro Inhibition of Phosphodiesterase 3B (PDE 3B) by Anthocyanin-Rich Fruit Juice Extracts and Selected Anthocyanins
The Anthocyanin Content of Blue and Purple Coloured Wheat Cultivars and Their Hybrid Generations
Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins
Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents
Fiscal stabilisation and EMU
Beer filtration and stabilisation
Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry
Supramolecular Tools for the Stabilisation of Blue-Phase Liquid Crystals
Effects of anthocyanins on vascular function
Red cabbage anthocyanins may protect blood plasma proteins and lipids
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage
Metabolome and transcriptome profiling reveals anthocyanin contents and anthocyanin-related genes of chimeric leaves in Ananas comosus var. bracteatus
In Vitro Inhibition of Phosphodiesterase 3B (PDE 3B) by Anthocyanin-Rich Fruit Juice Extracts and Selected Anthocyanins
The Anthocyanin Content of Blue and Purple Coloured Wheat Cultivars and Their Hybrid Generations
Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins
Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents
Fiscal stabilisation and EMU
Beer filtration and stabilisation
Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry
Supramolecular Tools for the Stabilisation of Blue-Phase Liquid Crystals
Effects of anthocyanins on vascular function
Red cabbage anthocyanins may protect blood plasma proteins and lipids
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage
Metabolome and transcriptome profiling reveals anthocyanin contents and anthocyanin-related genes of chimeric leaves in Ananas comosus var. bracteatus
In Vitro Inhibition of Phosphodiesterase 3B (PDE 3B) by Anthocyanin-Rich Fruit Juice Extracts and Selected Anthocyanins
The Anthocyanin Content of Blue and Purple Coloured Wheat Cultivars and Their Hybrid Generations
Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins
Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents
Fiscal stabilisation and EMU
Beer filtration and stabilisation
Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry
Supramolecular Tools for the Stabilisation of Blue-Phase Liquid Crystals
Effects of anthocyanins on vascular function
Red cabbage anthocyanins may protect blood plasma proteins and lipids
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage