… , high-pressure technology. This article also concluded three ways (micro encapsulation,
anthocyanins acylations and adding co-pigments) improving the stability of anthocyanins. More …

… methods (eg, high temperature short-time (HTST) and Ultra-… The primary research of
stable isotope ratio mass … spores by high pressure processing at moderate to elevated high …

… , high-pressure technology. This article also concluded three ways (micro encapsulation,
anthocyanins acylations and adding co-pigments) improving the stability of anthocyanins. More …

… in anthocyanin synthesis in calyx of eggplant. This work expanded our knowledge about the
molecular mechanism of anthocyanin … and cloned by using RACE techniques. Analyze the …

… The effect of high pressure techniques on the stability of anthocyanins in fruit and
vegetables [J] . International Journal of Molecular Sciences, 2017, 18(2): 277. [77] ATENCIO S, …

… the changes of a films with anthocyanin as an indicator of … , and anthocyanin was prepared
using the casting technique. … , This color instability of anthocyanins makes these pigments …

… ) is a vegetable that accumulates anthocyanins in both floral … anthocyanin accumulation
and expression of anthocyanin … [12] ꎬ while anthocyanins are stable at low temperatures[28] . …

… those domesticated for their leaves, fruits or both; eaten as vegetables or used in traditional
… (the stable form). The results obtained for the quantitative analysis is shown in Table 3. …

… the effect of blanching (a commonly practiced food processing technique) of the vegetable …
as flavonoids, isoflavones, flavones, anthocyanins, catechin and isocatechin rather than from …

… An updated re view on the stability of anthocyanins regarding … and regulation methods of
postharvest fruits and vegetable … Thermal, high pressure, and electric field processing effects …