KHẢO SÁT KHẢ NĂNG KHÁNG OXY HÓA CỦA CHẤT MÀU ANTHOCYANIN TRONG NHỮNG ĐIỀU KIỆN pH KHÁC NHAU
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Tài liệu internet<br />
11. Anthocyanin. www.answers.com/topic/Anthocyanin. Accessed 08/09/2010.<br />
Black beans. www.whfoods.com. Accessed 2010-09-08.<br />
12. Anthocyanin. Carnivorous Plant Newsletter (CPN) September 1998. Jack Sullivan<br />
(1998).<br />
www.carnivorousplants.org/cpn/samples/Science273anthocyanin.htm. Accessed 2010-<br />
09-06.<br />
13. Black beans. www.whfoods.com. Accessed 2010-09-08.<br />
14. Chất chống oxy hóa từ thiên nhiên và những lợi ích. Nguyễn Hữu Đức (2010). Báo<br />
Sức khỏe đời sống. www.toquoc.gov.vn. Truy cập 26/07/2010.<br />
Tài liệu tiếng nước ngoài:<br />
15. Anthocyanins: Biosynthesis, Functions, and Applications. Kevin Gould, Kevin<br />
Davies and Chris Winefield (Ed.) (2008). Springer, New York, 329.<br />
16. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous<br />
solutions. Food Chemistry 68 (2000) 101–107. Torgils Fossen Luis Cabrita, Oyvind M.<br />
Andersen.<br />
17. Colour evaluation of freeze-dried roselle extract as a natural food colorant in a<br />
model system of a drink. LWT - Food Sci. Tech. 41 1437–1445. Kiattisak Duangmal,<br />
Busararat Saicheua and Suchitra Sueeprasan (2008).<br />
18. Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model<br />
systems. LWT – Science Direct 40 594–599. M.T. Bordignon-Luiz, C. Gauche, E.F.<br />
Gris, L.D. Falcao (2007).<br />
19. Composition of anthocyanins in mulberry and their antioxidant activity. Journal of<br />
Food Composition and Analysis 21 (2008) 390– 395. Q. Du , J. Zheng, Y. Xu (2008).<br />
20. Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic<br />
DIỄN ĐÀN TOÁN - LÝ - <strong>HÓA</strong> 1000B TRẦN HƯNG ĐẠO TP.QUY NHƠN<br />
soft drink system. Innovative Food Science and Emerging Technologies 8 347–352.<br />
Veridiana Vera de Rosso, Adriana Z. Mercadante (2007).<br />
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