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Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

机译：黑米糠制备的天然食品着色剂中花青素的热和pH降解动力学

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Patiwit Loypimai; Anuchita Moongngarm; Pheeraya Chottanom;
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年度 2015
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1. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran [J] . Loypimai Patiwit, Moongngarm Anuchita, Chottanom Pheeraya Journal of Food Science and Technology . 2016,第1期

机译：黑米糠制备的天然食用色素中花色苷的热和pH降解动力学
2. Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran [J] . Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom Food Bioscience . 2016,第Null期

机译：黑糯米糠制备的天然食用色素的植物化学成分和抗氧化能力
3. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant [J] . Loypimai Patiwit, Moongngarm Anuchita, Chottanom Pheeraya, Innovative Food Science & Emerging Technologies . 2015,第Null期

机译：欧姆加热辅助从黑米糠中提取花青素以制备天然食用色素
4. Application of Functional Colorant Prepared from Black Rice Bran in Yogurt [C] . Supap Nontasan, Anuchita Moongngarm, Sirirat Deeseenthum International Conference on Biotechnology and Food Science . 2012

机译：酸奶黑米糠制备功能着色剂的应用
5. Inverse methods to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. [D] . Greiby, Ibrahim. 2013

机译：估计非等温加热过程中樱桃果渣中花色苷降解动力学参数的逆方法。
6. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran [O] . Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom 2016

机译：黑米糠制备的天然食用色素中花色苷的热和pH降解动力学
7. Thermal degradation kinetics of total polyphenols, flavonoids, anthocyanins and individual anthocyanins in two types of wild blackberry jams [O] . Milena Nikolić, Aleksandra Pavlović, Milan Mitić, 2018

机译：两种野生黑莓堵塞中总多酚，黄酮类，花青素和单个花青素的热降解动力学

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

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