Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage
Marwa Faisal, Marta Bevilacqua, Rasmus Bro, Heloisa N. Bordallo, Jacob J. K. Kirkensgaard, Kim H. Hebelstrup, Andreas Blennow
Topics & Concepts
AmylopectinAmyloseRed cabbageChemistryFood scienceChromatographyStarchMicrobial Metabolites in Food BiotechnologyNanocomposite Films for Food PackagingFood composition and properties