Cochineal as a colorant in processed pork meat. Colour matching and oxidative stability
Authors:
- Helle Lindberg MadsenHMHelle Lindberg Madsen
- Henrik StapelfeldtHSHenrik Stapelfeldt
- Grete BertelsenGBGrete Bertelsen
- Leif H. SkibstedLSLeif H. Skibsted
- 1 January 1993
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 46 (3) , 265-271
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Light sensitivity of cochineal. Quantum yields for photodegradation of carminic acid and conjugate bases in aqueous solutionFood Chemistry, 1991
- Effect of light and packaging conditions on the colour stability of sliced hamMeat Science, 1988
- Carminic acid‐promoted oxygen radical damage to lipid and carbohydrateFood Additives & Contaminants: Part A, 1986
- Assessment of Autoxidation in Freeze‐Dried Meats by a Fluorescence AssayJournal of Food Science, 1984
- Assignment of the .beta. configuration to the C-glycosyl bond in carminic acidThe Journal of Organic Chemistry, 1981
- Extraction and chemistry of cochinealFood Chemistry, 1980
- A Simple Assay Procedure for Carmine and Carminic Acid SamplesStain Technology, 1974
- Measurement of fluorescent lipid peroxidation products in biological systems and tissuesAnalytical Biochemistry, 1973
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of the American Oil Chemists' Society, 1960