RED CABBAGE ANTHOCYANINS: HORTICULTURAL AND CHEMICAL FACTORS AFFECTING COLOR CHARACTERISTICS OF CRUDE EXTRACTS, SELECT PIGMENT MIXTURES, AND ISOLATED PIGMENTS

RED CABBAGE ANTHOCYANINS: HORTICULTURAL AND CHEMICAL FACTORS AFFECTING COLOR CHARACTERISTICS OF CRUDE EXTRACTS, SELECT PIGMENT MIXTURES, AND ISOLATED PIGMENTS

Bibliographic Details
Main Author:	Ahmadiani, Neda
Language:	English
Published:	The Ohio State University / OhioLINK 2015
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1437655932

Similar Items

Anthocyanin pigment and the influence of light on the development of cabbage seedlings
by: A. Szweykowska
Published: (2017-01-01)

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution
by: Chang-Qing Duan, et al.
Published: (2012-02-01)

Anthocyanin Based Blue Colorants
by: Ahmadiani, Neda
Published: (2012)

Dispersion of Red Pigment in Pigment Disperse Color Resist
by: Wei-Yung Pan, et al.
Published: (2000)

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability
by: Giusti Hundskopf, Maria Monica
Published: (2012)

Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention
by: Zorița Diaconeasa, et al.
Published: (2020-09-01)

Anthocyanin synthesis in isolated embryos of red cabbage and radish
by: A. Szweykowska, et al.
Published: (2017-01-01)

Comparative Test of Color Stability between Betalain Pigments of Red Dragon Fruits and Anthocyanin Pigments from Tamarillo Fruit at Various pH
by: Yelfira Sari, et al.
Published: (2018-07-01)

Anthocyanin Pigments: Beyond Aesthetics
by: Bindhu Alappat, et al.
Published: (2020-11-01)

Carotenoid Pigment Accumulation in Horticultural Plants
by: Anna S. Hermanns, et al.
Published: (2020-11-01)

Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative
by: Sandra Dias, et al.
Published: (2020-06-01)

OBTAINING RED CABBAGE ANTHOCYANIN COLORED ENCAPSULATED FORMS BY THE METHOD OF FREEZE-DRYING
by: Ya. Yu. Kulchenko, et al.
Published: (2017-12-01)

The effect of nitrogen feeding on anthocyanin synthesis in isolated red cabbage embroys
by: A. Szweykowska
Published: (2017-01-01)

Isolation and Optimization of <i>Monascus ruber</i> OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant
by: Osama M. Darwesh, et al.
Published: (2020-12-01)

Studies on the anthocyanin pigments in Allium amplectens Torr
by: Chu, Chun-Mei
Published: (1972)

Genetic control of anthocyanin pigmentation of potato tissues
by: Ksenia V. Strygina, et al.
Published: (2019-03-01)

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments
by: Noelia Tena, et al.
Published: (2020-07-01)

INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
by: Chesnokova N.Y., et al.
Published: (2017-12-01)

Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process
by: Marcelo Fonseca Xavier, et al.
Published: (2008-02-01)

Anthocyanins: naturally occuring fruit pigments with functional properties
by: Mihaela TURTURICĂ, et al.
Published: (2015-08-01)

Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets
by: Saluk Joanna, et al.
Published: (2012-08-01)

Evaluation of red cabbage anthocyanins after partial purification on clay
by: Toni Jefferson Lopes, et al.
Published: (2011-12-01)

Anthocyanins of the saskatoon berry (Amelanchier alnifolia Nutt) : interactions with physical and chemical parameters and colour intensification of the pigment extracts
by: Green, Richard C.
Published: (2012)

Anthocyanins of the saskatoon berry (Amelanchier alnifolia Nutt) : interactions with physical and chemical parameters and colour intensification of the pigment extracts
by: Green, Richard C.
Published: (2012)

Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin
by: Charurungsipong Phoomjai, et al.
Published: (2020-01-01)

The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring
by: Wei-Sheng Lin, et al.
Published: (2018-09-01)

Bioactive compounds, pigment content and antioxidant capacity of selected cabbage cultivars
by: Sandra Voća, et al.
Published: (2018-09-01)

Chemical structure Analysis of Red Pigments from Haloferax mediterranei
by: Ming-Che Chang, et al.
Published: (2009)

Synthesis of Anthocyanin-Rich Red cabbage Nanoflowers and Their Antimicrobial and Cytotoxic Properties
by: Suheyl Furkan Konca, et al.
Published: (2017-11-01)

Red cabbage anthocyanins may protect blood plasma proteins and lipids
by: Kolodziejczyk Joanna, et al.
Published: (2011-08-01)

Physiological studies of anthocyanin biosynthesis in red cabbage (Brassica oleracea L.)
by: Small, Catherine Joan
Published: (1980)

Isolation of High Purity Anthocyanin Monomers from Red Cabbage with Recycling Preparative Liquid Chromatography and Their Photostability
by: Yijun Chen, et al.
Published: (2018-04-01)

Van Gogh’s Irises and Roses: the contribution of chemical analyses and imaging to the assessment of color changes in the red lake pigments
by: Silvia A. Centeno, et al.
Published: (2017-05-01)

Cytotoxic Properties, Anthocyanin and Furanocoumarin Content of Red-Pigments Obtained from Callistemon citrinus (Curtis) Skeels Flowers
by: Ardalan Pasdaran, et al.
Published: (2021-10-01)

The relation of the distribution of black and red skin and hair pigments to color inheritance in cattle
by: Bogart, Ralph.
Published: (2015)

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis
Published: (2022)

Anthocyanin-Related Pigments: Natural Allies for Skin Health Maintenance and Protection
by: Patrícia Correia, et al.
Published: (2021-06-01)

A Genomic Approach to Study Anthocyanin Synthesis and Flower Pigmentation in Passionflowers
by: Lilian Cristina Baldon Aizza, et al.
Published: (2011-01-01)

Color and pigments of packaged refrigerated beef
by: El-Badawi, Ahmed Adel Ismail
Published: (2012)

EFFECT OF RED CABBAGE CRUDE EXTRACTS ON E. coli AND Staph.aureus GROWTH
by: Salah Ahmed, et al.
Published: (2018-09-01)