Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments

Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indic...

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Detalles Bibliográficos
Autores principales: Modesto Junior, Elivaldo Nunes, Martins, Mayara Galvão, Pereira, Gustavo Araujo, Chisté, Renan Campos, Pena, Rosinelson da Silva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914202/
https://www.ncbi.nlm.nih.gov/pubmed/36766098
http://dx.doi.org/10.3390/foods12030565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914202/
https://www.ncbi.nlm.nih.gov/pubmed/36766098
http://dx.doi.org/10.3390/foods12030565

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