1972. Co-pigmentation of anthocyanins in plant tissues. and its effect in color. Phytochemistry: 11; 1189.

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1 BIBLIOGRAFÍA Albers, J.E y Wroldstad RE Causative factors of color deterioration in strawberry preserves during processing and storage. Journal of Food Science 44 p Acevedo A Efecto de la temperatura y un copigmento en la estabilidad de antocianina de la col morada en una bebida. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Aguilar, E Inducción de la copolimerización de antocianinas monoméricas de fresa (Fragaria ananassa) en sistemas modelo. Tesis de Maestría. Departamento de Química y Biología. Universidad de las Américas, Puebla. Asen, S; Stewart RN. and its effect in color. Phytochemistry: 11; Co-pigmentation of anthocyanins in plant tissues Baublis A, Spomer, A; Bebber M.D Anthocyanin pigments: comparison of extract stability. Journal of Food Science: 59(6) Briddle, P; Timberlake, C. selected aspects. Food Chemistry: 58; Anthocyanins as natural food colours, Brouillard, R y Dubois, J.E Mechanism of the structural transformations of anthocyanins in aqueous media. Journal of American Chemistry Society: 99, pp Cemeroglu, B et al Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science: 59 (6)

2 Coultate TP, Food: the chemistry of its components 2a ed Royal Society of Chemistry, London Darias -Martin, J., Martín-Luis, B, et al, Effect of Caffeic Acid on the Color of Red Wine. Journal of Agricultural and Food Chemistry: 50, Davies A.J., Mazza G Copigmentation of Simple and Acylated Anthocyanins with Colorless Phenolic Compounds. Journal of Agricultural and Food Chemistry: 41, Dufour, C; Sauvaitre J Interactions between anthocyanins and cromophorous substances in a model system. Effect on flavor of grape-derived beverages. Journal of Agricultural and Food Chemistry: 48 (5) p Eiro MJ; Heinonen, M Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation. Journal of Agricultural and Food Chemistry: 50 (25) p Fennema, O Food Chemistry. Ed Marcel Dekker Inc, 3era edición. P García-Viguera, C; Bridle, P; Baker, J The effect of ph on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde: 33, p Garzón G.A., Wrolstad R.E, Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate. Journal of Food Science: 67 (4), Geissman TA y Crout DHG Organic Chemistry of Secondary Plant Metabolism. Ed. Freeman, Cooper and Company.

3 Giusti, M., Rodriguez-Saona, L., Wrolstad R.E Molar Absortivity and Color Characteristics of Acylated and Non- Acylated Pelargonidin- based Anthocyanins. Journal of Agricultural and Food Chemistry: 47, Giusti M., Rodríguez-Saona, L et al Anthocyanin Pigment Composition of Red Radsih Cultivars as Potential Food Colorants. Journal of Food Chemistry: 63 (2), Goto, T; Kondo, T Structure and molecular stacking of anthocyanins --- Flower color variation. Angew. Chem International: 30 p Harborne, J.B y Hall, E Plant Polyphenols-XIII. The Systematic Distribution and Origin of Anthocyanins containing Branched Trisacharides. Phytochemistry ; 3, p Hong, V; Wrolstad R.E Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection. Journal of Agricultural and Food Chemistry: 38; 698. Hrazdina, G; Iredale, H; Mattick L.R Anthocyanin composition of Brassica oleracea cv. Red Danish. Phytochemistry: 16 p Jurd, L y Asen, S The formation of metal and co-pigment complexes of cyanidin-3-glucoside. Phytochemistry: 5, p Krifi, B et al Degradation of anthocyanins from blood orange juices. International Journal of Food Science and Technology: 35; Lancrenon, X Recent trends in the manufacturing of natural red colours. Process Biochemistry: 13, p.16 Lewis, C; Walker, J Effects of polisacharides on the colours of anthocyanins. Food Chemistry: 54;

4 Malien-Aubert, C., Dangles, O. y Amiot M.J, Color stability of Comercial Anthocyanin- Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation. Journal of Agricultural and Food Chemistry: 49, Mazza G, Brouillard, R Recent developments in the Stabilization of Anthocyanins in Food Products. Journal of Food Chemistry: 25, Mazza, G Anthocyanin in grapes and grape products. Critical Reviews in Food Science and Nutrition: 35 (4); 341. Meggos, H.N Color-key food ingredients. Food Technology: 38, p.70. Patjane, A Efecto de un copigmento en la estabilidad de antocianinas monoméricas de fresa por medio de una bebida carbonatada. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Robinson, G.M y Robinson, R A survey of anthocyanins. Biochemistry Journal:25, p Sandoval, G Estudio de la copolimerización de antocianinas provenientes de la cáscara de ciruela (Prunus domestica) con ácido cafeico y acetaldehído en sistemas modelo. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Scheffeldt, P y Hrazdina, G Co-pigmentation of anthocyanins under physiological conditions. Journal of Food Science: 43, p. 517 Sweeny, J.G y Iacobucci, G.A Effects of substitution on the stability of 3-deoxitanthocyanins in aqueous solutions. Journal of Agriculture and Food Chemistry: 31, p.531. Van Buren, J Fruti phenolics. The biochemistry of Fruits and their Products. Vol.1 Academic Press, New York.

5 Wagner, G. J Cellular and subcellular localization in plant metabolism. Recient Advances in Phytochemistry: 16, p1-45. Wesche - Ebeling, P; Argaiz, A Antocianinas monoméricas y copolimerizadas: caracterización, síntesis y uso como colorantes. Proyecto de investigación CONACYT. Wesche -Ebeling, P; Argaiz, A; Hdez Porras Preservation factors and processing effects on anthocyanin pigments in plums. Food Chemistry: 57 (3); Wesche -Ebeling, P y Montgomery, M.W Strawberry polyphenol oxidase: its role in anthocyanin degradation. Journal of Food Science: 55 p Williams, M y Hrazdina, G Anthocyanins as food colorants. Effect of ph on the formation of anthocyanin-rutin complexes. Journal of Food Science: 44 p. 66. Wroldstad, R.E Separation and Characterization of Anthocyanins by HPLC. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc. Wroldstad, R.E Extraction, Isolation, and Purification of Anthocyanins. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc. Wrolstad, R.E Characterizatioon and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc.

6 Wrolstad, R.E Color and Pigment Analyses in Fruit Products. Station Bulletin 624, Agricultural Experiment Station, Oregon State University, Corvallis, pp Yasaki, Y Co-pigmentation and the color change with age in petals of Fuchsia hybrida. Botanical Mag. Tokio: 89 (1013) p. 45.

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