Controlled release of anthocyanins in water based systems.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13107/
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| Title |
Controlled release
of anthocyanins in water based systems.
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| Creator |
Aswathi, S. L.
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| Subject |
10 Plants
01 Colours |
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| Description |
Colour plays a very important role in the acceptance of any food item.
There are a wide variety of colours available in the food industry including both
artificial and natural colours. Now a days people are more aware about the safety
aspects of synthetic colours, and the naturally extracted colors are assuming
more importance. Among various classes of natural colours anthocyanins have
an important place. There are many reviews available on the use of anthocyanins
as food colourants. The limiting factor in use of anthocyanin in food industry is its
high sensitivity towards various processing factors.
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| Date |
2016
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13107/1/Aswathi.SL_%20Investigation.pdf
Aswathi, S. L. (2016) Controlled release of anthocyanins in water based systems. [Student Project Report] (Submitted) |
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