Poster 'Aktuelle Themen aus Wissenschaft, Wirtschaft, Recht und UEberwachung'

摘要

Pyranoanthocyanins are pigments primarily occurring in processed fruit products like juices and wines. They are formed by the reaction of anthocyanins and several compounds such as pyruvic acid or vinylphenols. Pyranoanthocyanins are of particular interest in food technology because they show increased color stability compared to anthocyanins and exhibit a broad spectrum of color tonalities, rendering them attractive candidates for the application as food colorants.