Plant pigments as natural food colours

CF Timberlake, BS Henry - Endeavour, 1986 - Elsevier
The use of natural pigments derived from plants for colouring foodstuffs is now a commercial
reality. This paper reviews the properties and the significance of the most widely used types …

Anthocyanins as natural food colours—selected aspects

P Bridle, CF Timberlake - Food chemistry, 1997 - Elsevier
The anthocyanins have a long history as part of the human diet, these and other flavonoids,
are receiving renewed attention for their positive health attributes. The principal …

Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines

CF Timberlake, P Bridle - American Journal of Enology and …, 1976 - Am Soc Enol Viticulture
Interactions between pure anthocyanins [malvidin (Mv) 3-glucoside, Mv 3,5-diglucoside,
and Mv 3-p-coumarylglucoside-5-glucoside], phenolic compounds [ (-)-epicatechin, (+)-catechin…

Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines

J Bakker, CF Timberlake - Journal of agricultural and food …, 1997 - ACS Publications
… the possibility of using anthocyanins as added food colors, especially since there is a
current interest in natural colors with potential added health benefits (Bridle and Timberlake, in …

The anthocyanins

CF Timberlake, P Bridle - The flavonoids, 1975 - Springer
The anthocyanins are the water-soluble pigments which are largely responsible for the
attractive colours of flowers, leaves, fruits, fruit juices and wines. Apart from their biological role, …

The phenolic cinnamates of white grapes and wine

VL Singleton, CF Timberlake… - Journal of the Science of …, 1978 - Wiley Online Library
An isolation procedure was developed for the recovery of the cinnamate derivatives from
Miiller-Thurgau white wine by means of adsorption on charcoal, elution with acidic methanol …

Identification of an anthocyanin occurring in some red wines

…, H Kuwano, N Saito, N Terahara, CF Timberlake - Phytochemistry, 1997 - Elsevier
An anthocyanin-type pigment, vitisin A, was found in small amounts in some red wines and
at trace levels in stored grapes. HPLC and spectrophotometric analysis showed that vitisin A …

Anthocyanins—Occurrence, extraction and chemistry

CF Timberlake - Food Chemistry, 1980 - Elsevier
This paper deals with those aspects of anthocyanins particularly related to beverages. The
anthocyanins are briefly discussed and those present in some fruits are listed. pH is shown to …

[PDF][PDF] Tristimulus measurements (CIELAB 76) of port wine colour

J Bakker, P Bridle, CF Timberlake - Vitis, 1986 - core.ac.uk
… as the aldehyde ageing (AA) (BAKKER and TIMBERLAKE, in print). Red wines (largely NAA…
TimBeRLake,CF; 1985: The distribution and content of anthocyanins in young port wines as …

The determination of anthocyanins in aging red wines: Comparison of HPLC and spectral methods

…, NW Preston, CF Timberlake - American Journal of …, 1986 - Am Soc Enol Viticulture
Total free anthocyanin contents of red table wines and port wines measured by high performance
liquid chromatography (HPLC) were much lower than those estimated by the spectral …