Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system

The influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferul...

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Veröffentlicht in:	International journal of food science & technology 2007-08, Vol.42 (8), p.992-998
Hauptverfasser:	Gris, Eliana Fortes, Ferreira, Eduardo Antonio, Falcão, Leila Denise, Bordignon-Luiz, Marilde Terezinha
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Biological and medical sciences Cabernet Sauvignon grapes copigmentation ferulic acid Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams stability Vitaceae
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