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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 5
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Food Composition and Analysis

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Pavel BartlDepartment of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic,
,
Alen AlbrehtLaboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia, ;EN-FIST Centre of Excellence, Ljubljana, Slovenia,
,
Mihaela SkrtDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia,
,
Bohuslava TremlováDepartment of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic,
,
Martina OšťádalováDepartment of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic,
,
Karel ŠmejkalDepartment of Natural Drugs, Faculty of Pharmacy, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic, and
,
Irena VovkLaboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia, ;EN-FIST Centre of Excellence, Ljubljana, Slovenia,
&
Nataša Poklar UlrihDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia, ;Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Ljubljana, SloveniaCorrespondence[email protected]
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Pages 514-519 | Received 28 Nov 2014, Accepted 19 May 2015, Published online: 19 Jun 2015

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