Stability of Perilla Anthocyanin Pigment in Waste from the Manufacture of Pickled Japanese Apricot

TSUKUI Akio; MURAKAMI Tomoko; HAYASHI Kazuya

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J-GLOBAL ID：200902254524354490 Reference number：05A0606718

Stability of Perilla Anthocyanin Pigment in Waste from the Manufacture of Pickled Japanese Apricot

梅漬け製造過程廃棄物中のシソアントシアニン色素の安定性

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Material：
Volume： 31 Issue： 3 Page： 103-109 Publication year： May. 31, 2005
JST Material Number： Z0775A ISSN： 1344-1213 CODEN： NSHKCW Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Fruits and processed fruit products

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Reference (8)：

FOOD CHAMICAL NEWS. : The demand items of the coloring fee. The Food Chemical News. 2004, January, 15 day
TSUKUI, A. Anthocyanin pigments in Foods. J. Integrated Stud. Dietary Habits. 1998, 9, 9-10
OHBA, R. Anthocyanins-Food Color with Health Benefits-. 2000
TSUKUI, A. Red color of shiso (Iro kara mita shokuhin no science). 2004
OBA, K. Mechanism of the suppressive effect of NaCl on the polyphenol oxidase activity of vegetables. Bull. Soc. Sea Water Sci. jpn. 2002, 56, 241-246

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