Maarit J Eiro

Summary

Affiliation: University of Helsinki
Country: Finland

Publications

  1. ncbi request reprint Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation
    Maarit 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
  2. ncbi request reprint Stability and enhancement of berry juice color
    Maarit 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

Collaborators

Detail Information

Publications2

  1. ncbi request reprint Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation
    Maarit 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...
  2. ncbi request reprint Stability and enhancement of berry juice color
    Maarit 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...