Browsing Food Science Program (MU) by Title "Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence"
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Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
(University of Missouri--Columbia, 2007)The degradation of anthocyanins by food additives like SO2 and ascorbic acid limits their use as natural food colorants. The rare 3-deoxyanthocyanins from sorghum are relatively stable compared to other anthocyanins, but ...