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Article: Amaranthus betacyanin pigments applied in model food systems

TitleAmaranthus betacyanin pigments applied in model food systems
Authors
KeywordsAmaranthus
Betacyanins
Beverage
Ice cream
Jelly
Issue Date1999
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 1999, v. 64 n. 5, p. 869-873 How to Cite?
AbstractAmaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.
Persistent Identifierhttp://hdl.handle.net/10722/68512
ISSN
2014 Impact Factor: 1.696
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCai, Yen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:15Z-
dc.date.available2010-09-06T06:05:15Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of Food Science, 1999, v. 64 n. 5, p. 869-873en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68512-
dc.description.abstractAmaranthus betacyanin pigments and commercial colorants were evaluated to determine color characteristics and stability at different temperatures in jelly, ice cream, and a model beverage. The betacyanin exhibited brighter color characteristics than red radish anthocyanin, with similar color stability during 20-wk storage (≤ 14 °C) or during the initial 4-wk storage (≤ 25 °C), but was less stable than red radish anthocyanin at 37 °C. The betacyanin was not as stable as synthetic Food, Drug, and Cosmetics Red No. 3 under most storage conditions. Ascorbic acid had a protective effect on Amaranthus pigments. Excessive sucrose (≥ 16%) decreased stability of the pigments. The betacyanin tested may be a feasible natural colorant for jelly, higher pH beverages, and ice cream under selected conditions.en_HK
dc.languageengen_HK
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.rightsThe definitive version is available at www3.interscience.wiley.com-
dc.subjectAmaranthusen_HK
dc.subjectBetacyaninsen_HK
dc.subjectBeverageen_HK
dc.subjectIce creamen_HK
dc.subjectJellyen_HK
dc.titleAmaranthus betacyanin pigments applied in model food systemsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-1147&volume=64&issue=5&spage=869&epage=873&date=1999&atitle=Amaranthus+betacyanin+pigments+applied+in+model+food+systemsen_HK
dc.identifier.emailCai, Y: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, Y=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/j.1365-2621.1999.tb15930.x-
dc.identifier.scopuseid_2-s2.0-0032726103en_HK
dc.identifier.hkuros48115en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032726103&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume64en_HK
dc.identifier.issue5en_HK
dc.identifier.spage869en_HK
dc.identifier.epage873en_HK
dc.identifier.isiWOS:000083640700026-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCai, Y=8684149300en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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