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Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
vinification anthocyanin extraction anthocyanin losses yeast biomass
2015/1/22
This paper deals with the results of studies on changes in the content of total anthocyanins depending on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugiese...
Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods
radical-scavenging activity antioxidant hepatic function hypertension blood glucose level
2009/9/10
Studies on the physiological functionality of purple-fleshed sweet potatoes and their dominant anthocyanin pigments are described. The purple-fleshed sweet potato cultivar ‘Ayamurasaki’ contained anth...
HPLC Evaluation of Anthocyanins and Flavonols in Relation to the Flower Color of Pansies (Viola × wittrockiana Gams)
Relation Flower Color of Pansies Anthocyanins and Flavonols
2009/7/10
Anthocyanins and flavonols were analyzed by HPLC using inbread lines and varieties of Pansy (Viola × wittrockiana). Each of the six main anthocyanins and flavonols were detected by HPLC. Four anthocya...
Effects of High-Sucrose Concentration Treatments on Petal Color Pigmentation and Concentrations of Sugars and Anthocyanins in Petals of Bud Cut Carnations
bud anthesis acceleration (BAA) flower quality pelargonidin 3-glucoside pelargonidin 3-(6"-malylglucoside) pinitol
2009/7/7
Effects of sucrose concentrations in solution on petal color pigmentation, concentrations of sugars and anthocyanins in the petals of bud cut carnations (Dianthus caryophyllus L., ‘Nora’) were investi...