218 Produce Degradation: Reaction Pathways and their Prevention
Jackman R and Smith J (1992). Anthocyanins and betalains, in Natural Food Colorants,
Hendry GAF and Houghton JD, Eds., Kluwer, New York.
Jackson A (1976). Structure, properties and distribution of chlorophyll, in Chemistry and Bio-
chemistry of Plant Pigments, Goodwin T, Ed., Academic Press, New York, pp. 1–63.
Jiratanan T and Liu RH (2004). Antioxidant activity of processed table beets (Beta vulgaris
var, conditiva). and green beens (Phaseolus vulgaris L.). J. Agric. Food Chem. 52,
2659–2670.
Kahkonen M, Heinimak J, Ollilainen V, and Heinonen M (2003). Berry anthocyanins: Isola-
tion, identification and antioxidant activities. J. Sci.. Food Agric. 83, 1403–1411.
Kalt W, Forney C, Martin A, and Prior R (1999a). Antioxidant capacity, vitamin C, phenolics
and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47,
4368–4644.
Kalt W, McDonald J, Ricker R, and Lu X (1999b). Anthocyanin content and profile within
and among bluberries species. Can. J. Plant Sci.. 79, 617–623.
Karrer P and Tucker E (1950). Carotenoids, Elsevier, New York.
Kaur C and Kapoor H (2001). Antioxidants in fruits and vegetables: The millennium’s health.
Int. J. Food Sci.. Technol. 36, 703–725.
Kirca A and Bekir C (2003). Degradation kinetics of anthocyannis in blood orange juice and
concentrates. Food Chem. 81, 583–587.
Kosar M, Kafkas E, Paydas S, and Baser K (2004). Phenolic composition of strawberry
genotypes at different maturation stages. J. Agric. Food Chem. 52, 1586–1589.
Kugler F, Stintzing F, and Carle R (2004). Identification of betalains from petioles of differ-
ently colored swiss chard (Beta velgaris L. ssp. cicla [L.] Alef. Cv. bright lights) by
high-performance liquid chromatography-electrospray ionization mass spectrometry.
J. Agric. Food Chem. 52, 2975–2981.
Lopez-Da-Silva F, de Pascual-Teresa S, Rivas-Gonzalo J, and Santos-Buelga C (2002). Iden-
tification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD
and ESI-MS detection. Eur. Food Res. Technol. 214, 248–253.
Mabry T and Dreiding A (1968). The betalaines, in Recent Advances in Phytochemistry,
Mabry T, Alston E, and Runelkles VC, Eds., Appleton Century Crofts, New York.
Mabry T, Taylor A, and Turner B (1963). The betacyanins and their distribution. Phytochem-
istry 2, 61–64.
Marais J, van Wyk C, and Rapp A (1989). Carotenoids in grapes, in Proceedings of the 6th
International Flavor Conference, Rethymnon, Crete, Greece, Charalambous G, Ed.,
Elsevier, Amsterdam, pp. 71–85.
Marin A, Ferreres F, Tomas-Barberan F, and Gil M (2004). Characterization and quantitation
of antioxidant constituents of sweet pepper (Capsicum annuun L.). J. Agric. Food
Chem. 52, 3861–3869.
Markakis P (1982). Stability of anthocyanin in food. In: Anthocyanins as food colors,
Markakis P Ed. Academic Press, London, pp. 163–181.
Matsufuji H, Chino M, and Takeda M (2004). Effects of paprika pigments on oxidation of
linoleic acid stored in the dark or exposed to light. J. Agric. Food Chem. 52,
3601–3605.
Matsumoto M, Hara H, Chiji H, and Kasai T (2004). Gastroprotective effect of red pigments
in black chokeberry fruit (Aronia melanocarpa Elliot) on acute gastric hemorrhagic
lesions in rats. J. Agric. Food Chem. 52, 2226–2229.
Mazza G and Miniati E (1993). Anthocyanins in Fruits, Vegetables, and Grains, CRC Press,
Boca Raton, FL.