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The impact of (E/Z)-isomerization and aggregation on the color of rhodoxanthin formulations for food and beverages

Roland Schex, Werner Bonrath, Christian Schäfer, Ralf M. Schweiggert

2020Food Chemistry13 citationsDOI

Topics & Concepts

PigmentRed ColorChemistryHueIsomerizationSolventLyotropicAcetoneOrange (colour)Food scienceOrganic chemistryPolymerOpticsLiquid crystallineCatalysisPhysicsAntioxidant Activity and Oxidative StressBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies
The impact of (E/Z)-isomerization and aggregation on the color of rhodoxanthin formulations for food and beverages | Litcius