Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic
compounds which are fundamentally responsible for the red color of grapes and wines. As …

Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …

The selection of calibration method is one of the main factors influencing the measurement
accuracy with visible (vis) and near infrared (NIR) spectroscopy. This paper compared the …

Many factors can influence the shelf-life product, such as pH, water activity, nutrient levels
available oxygen, etc. Variations in food pH could occur due to microorganism growth and …

Global food security for the increasing world population not only requires increased
sustainable production of food but a significant reduction in pre-and post-harvest waste. The …

This work studied the preparation of smart edible films based on gelatin and anthocyanins.
Films were prepared by casting using aqueous or alcoholic extracts of red cabbage …

Active and intelligent food packaging films has taken more importance over conventional
packaging. The aim of this study was to develop active and intelligent food packaging films …

A relationship was established between the soluble solid content (SSC) of navel orange fruit
determined by destructive measurement and visible–near infrared diffuse reflectance …

An electrospun nanofiber mat was prepared based on polyvinyl acohol and a natural
pigment from red cabbage (Brassica oleracea L.) extract (RCE) to function as a pH …

The goal of building a multivariate calibration model is to predict a chemical or physical
property from a set of predictor variables, for example the analysis of sugar concentration in …