Concepedia

The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt

Ashwini Gengatharan, Gary A. Dykes, Wee Sim Choo

LWT · 2017 · 66 citations · 29 references

DOI

Concepts

References

29

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Nagendran Balasundram, Kalyana Sundram, Samir Samman · Food Chemistry · 2005 · 3.1K citations

, , +15

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

, , +14

Antioxidant Activity of Betalains from Plants of the Amaranthaceae

Yi‐Zhong Cai, Mei Sun, Harold Corke · Journal of Agricultural and Food Chemistry · 2003 · 679 citations

, , +12

Formation and Physical Properties of Yogurt

William J. Lee, J.A. Lucey · Asian-Australasian Journal of Animal Sciences · 2010 · 626 citations · Full text

, , +17

Betalain Stability and Degradation—Structural and Chromatic Aspects

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 596 citations

, , +17