Phenolic compounds, present in plants, are considered to be indispensable parts of human
dietary sources. Sinapic acid, is a natural herbal compound containing phenolic acid. It is …

Choices of blue food colourants are extremely limited, with only two options in the USA,
synthetic blue no. 1 and no. 2, and a third available in Europe, patent blue V. The food …

Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …

This book takes a uniquely integrated approach to the study of floral biology. Flowers are the
beautiful and complex reproductive structures of the angiosperms, one of the most diverse …

The fruits of dates (Phoenix dactylifera L.) are currently receiving wide recognition and
acceptance by consumers globally. These fruits and their byproducts are especially …

This study investigated the effect of whey protein isolate (WPI) and phenolic copigments on
the color and anthocyanin stability of mulberry anthocyanin extract (MAE) subjected to heat …

Though non-anthocyanin phenolics normally do not have red color, they affect the red color
expression in the copigmentation of red wines. In this study, the influence of prefermentative …

Over the years, anthocyanins have emerged as one of the most enthralling groups of natural
phenolic compounds and more than 700 distinct structures have already been identified …

Cyanidin 3-glucoside (Cy 3-glu) and cyanidin 3-sophoroside (Cy 3-soph) from red raspberry
extracts were selected as pigments, and five phenolic acids as copigments. The influences …

Anthocyanins are a natural source of pigments in plants and their processed food products
have become attractive and excellent candidates to replace the synthetic colourants due to …