Maarit J Eiro
Affiliation: University of Helsinki
- Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentationMaarit J Eiro
Division of Food Chemistry, Department of Applied Chemistry and Microbiology, University of Helsinki, P O Box 27, Helsinki FIN00014, Finland
J Agric Food Chem 50:7461-6. 2002..The color induced by rosmarinic acid was not very stable. The color intensity of pelargonidin 3-glucoside increased greatly throughout the storage period with the addition of ferulic and caffeic acids...
- Stability and enhancement of berry juice colorMaarit J Rein
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P O Box 27, University of Helsinki, FIN00014, Finland
J Agric Food Chem 52:3106-14. 2004..It can be assumed that sinapic and ferulic acids formed new intramolecular copigmentation compounds with berry anthocyanins whereas rosmarinic acid stabilized anthocyanins intermolecularly...