Sinela A.M., Rawat N., Mertz C., Achir N., Fulcrand H., Dornier M.
2017
Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4¿37 °C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC¿MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by ...
Traitement et conservation des produits alimentaires
2017
Degradation parameters of two main anthocyanins from roselle extract (Hibiscus sabdariffa L.) stored at different temperatures (4¿37 °C) over 60 days were determined. Anthocyanins and some of their degradation products were monitored and quantified using HPLC¿MS and DAD. Degradation of anthocyanins followed first-order kinetics and reaction rate constants (k values), which were obtained by ...
Traitement et conservation des produits alimentaires
