Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins

Cruz, L, Benohoud, M, Rayner, CM orcid.org/0000-0003-1091-081X et al. (3 more authors) (2018) Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins. Food Chemistry, 266. pp. 415-419. ISSN 0308-8146

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: Crown Copyright © 2018 Published by Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Blackcurrant extract; Fatty acids; Enzymatic catalysis; Selective lipophilization; Mass spectrometry; Anthocyanin; Glycosylation; Renewable effect chemicals; Ribes nigrum
Dates:
  • Published: 15 November 2018
  • Accepted: 5 June 2018
  • Published (online): 6 June 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Chemistry (Leeds) > Organic Chemistry (Leeds)
The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Design (Leeds)
Funding Information:
FunderGrant number
Technology Strategy BoardBW004A
Technology Strategy BoardBW004A
DEFRA Dept for Env. Food & Rural AffairsCSA 6527 LK0821 KERACOL
Innovate UK fka Technology Strategy Board (TSB)BW004A/130229
Depositing User: Symplectic Publications
Date Deposited: 08 Jun 2018 13:08
Last Modified: 06 Jun 2019 00:42
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2018.06.024

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