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| 245 | 1 | 0 | _aBetanine stability in buffered solutions containing organic acids, metal cations, antioxidants, or sequestrants. |
| 490 | 0 | _vJournal of Food Science, 44(1), p.72-75, 1979 | |
| 520 | 3 | _aThe rate of betanine degradation as affected by monocarboxylic acids (lactic acid, acetic acid), metal cations (Fe+++, Cu++), antioxidants (ascorbic acid, a-tocopherol)and sequestrants (citric acid, Na2 EDTA)was studied. Betanine was extracted from beets using water, and purified by molecular exclusion and adsorption chromatography. Column packings used were Sephadex G-25, polyacrylamide, and polyvinylpolypyrrolidone. The effect of food additives on the rate of oxidation of betanine in buffered systems was determined using a modification of the active oxygen method. A betanine solution was placed in a reaction chamber, held at 75° C, and oxygen was passed through the solution at a rate of 3 ml/min. The half-life value of betanine at 75° C, pH 5.0 in a phosphate buffer was 48.0 ± 1.0 min (control). Addition of 100 ppm lactic acid had no effect on stability (41 ± 1.7 mm), while 5.9 | |
| 650 | 1 | 4 | _aBETANINE |
| 650 | 1 | 4 | _aORGANIC ACIDS |
| 650 | 1 | 4 | _aMETAL CATIONS |
| 650 | 1 | 4 | _aANTIOXIDANTS |
| 700 | 1 | 2 | _aPasch, J. H. |
| 700 | 1 | 2 | _aVon Elbe, J. H. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1lnPJBrp6lDlsTkggCBYypz2pBf6d9_ww/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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