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International Journal of Food Properties Volume 19, 2016 - Issue 4
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Original Articles

Effect of Ferulic Acid on the Formation of Pyranoanthocyanins from Purple Corn (Zea mays L.) Cob in a Model System and Their Effects on Color

Yuzhi JiaoSchool of Food and Nutrition Engineering, Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, ChinaCorrespondence[email protected]
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,
Youwei ZhangSchool of Biology and Chemical Engineering, Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, ChinaView further author information
,
Zhiyong HeState Key Lab of Food Science & Technology, Southern Yangtze University, Wuxi, Jiangsu, ChinaView further author information
,
Weiwei ZhaiSchool of Food and Nutrition Engineering, Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, ChinaView further author information
,
Hankun GongSchool of Food and Nutrition Engineering, Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, ChinaView further author information
&
Zhendong YangResearch & Development Department, Nanjing Jinling Pharmaceutcial Co., Ltd., Nanjing, Jiangsu, ChinaView further author information
Pages 847-858 | Received 30 Jan 2015, Accepted 08 May 2015, Published online: 16 Dec 2015

Citations (6)

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Rashid Jamei & Farideh Babaloo. (2017) Stability of blueberry (Cornus mas – Yulyush) anthocyanin pigment under pH and co-pigment treatments. International Journal of Food Properties 20:9, pages 2128-2133.
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Articles from other publishers (5)

Giroon Ijod, Farah Nurhusna Musa, Farooq Anwar, Norhidayah Suleiman, Noranizan Mohd Adzahan & Ezzat Mohamad Azman. (2022) Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review. Journal of Food Processing and Preservation 46:12.
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Raffaella Colombo, Lucia Ferron & Adele Papetti. (2021) Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use. Molecules 26:1, pages 199.
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Muhammad Farhadi Chitgar, Mehran Aalami, Rassoul Kadkhodaee, Yahya Maghsoudlou & Elnaz Milani. (2018) Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract. Innovative Food Science & Emerging Technologies 50, pages 102-111.
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Taliha Sidim & Halide Akbaş. (2018) Thermodynamic and Interfacial Properties of Cationic Gemini Surfactant in the Presence of Alcohols. Tenside Surfactants Detergents 55:4, pages 287-293.
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Farideh Babaloo & Rashid Jamei. (2018) Anthocyanin pigment stability of Cornus mas -Macrocarpa under treatment with pH and some organic acids . Food Science & Nutrition 6:1, pages 168-173.
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