Now showing items 1-2 of 2
FEASIBILITY OF BINDING ANTIOXIDATIVE FOOD PIGMENTS USING RIBULOSE-1,5-BISPHOSPHATE CARBOXYLASE OXYGENASE
Antioxidative food pigments during manufacturing are subjected to harsh conditions that can attenuate the antioxidant benefits and alter its color significantly. Thus, stabilization of these pigments is desired to increase ...
Absorption, Excretion, and Transformation of Individual Anthocyanins in Rats
Anthocyanins are polyphenolics responsible for most red to purple colors in plants. Human consumption is increasing because of their potential health benefits and use as natural colorants. However, their absorption and ...