NDLTD Global ETD Search
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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 1 to 4 of 4 (0.035 seconds)

Spelling suggestions: "subject:"pyranoanthocyanin"" "subject:"pyranoanthocyanins""

1

Copigmentation and Pyranoanthocyanin Formation as Means to Enhance and StabilizeAnthocyanins and Their Colors

Zhu, Xiaoyi January 2020 (has links)
No description available.
Food Science
2

Altering pH, temperature and cofactors to increase the formation of the more stable anthocyanin derived pyranoanthocyanin

Hoehn, Megan E. 08 July 2019 (has links)
No description available.
Food Science
Pyranoanthocyanin Formation
Anthocyanin
Color
pH
Temperature
Pyruvic Acid
Caffeic Acid
3

Influence of Chemical Structure on the Thermal Stability of Pyranoanthocyanins in Comparison to Anthocyanins

Voss, Danielle Marie January 2021 (has links)
No description available.
Food Science
Pyranoanthocyanin
Anthocyanin
Thermal Stability
Naturally Derived Colorant
Degradation Compounds
4

Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat

Straathof, Nicole January 2020 (has links)
No description available.
Food Science
pyranoanthocyanin
anthocyanin
Sambucus nigra
elderberry
caffeic acid
cinnamic acid
cofactor
pH differential method
uHPLC
MS-MS
PDA
natural food colorant

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