Kinetics and yields for the formation of coloured and aromatic thermal degradation products of annatto in foods

By Scotter M.J.   Castle L.   Appleton G.P.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 365-375

Elsevier

Access to resources Recommend Favorite

Formation of coloured Maillard reaction products in a gluten-glucose model system

By Fogliano V.   Maria Monti S.   Musella T.   Randazzo G.   Ritieni A.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 293-299

Elsevier

Access to resources Recommend Favorite

Elucidation of the mechanism of pyrrole formation during thermal degradation of 13 C-labeled l-serines

By Yaylayan V.A.   Keyhani A.  

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 1-9

Elsevier

Access to resources Recommend Favorite

Effect of water activity on the stability of bixin in an annatto extract-microcrystalline cellulose model system

By Gloria M.B.A.   Vale S.R.   Bobbio P.A.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 389-391

Elsevier

Access to resources Recommend Favorite

A thirteen-week oral toxicity study of annatto extract (norbixin), a natural food color extracted from the seed coat of annatto (Bixa orellana L.), in Sprague-Dawley rats

By Hagiwara A.   Imai N.   Ichihara T.   Sano M.   Tamano S.   Aoki H.   Yasuhara K.   Koda T.   Nakamura M.   Shirai T.  

Food and Chemical Toxicology, Vol. 41, Iss. 8, 2003-08 ,pp. : 1157-1164

Elsevier

Access to resources Recommend Favorite