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Use of Encapsulated Anthocyanins in Beverages.

Aswathi, S. L. (2015) Use of Encapsulated Anthocyanins in Beverages. Masters thesis, University of Mysuru.

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Beverages have become an inevitable part of our daily diet. They act as a revitalizing source for the consumer. There are many ingredients which give the beverage its characteristics, and it won‘t be wrong if we say colour is one among the most important characteristics. The quality and acceptance of any beverage depends on its visual appeal.

Item Type: Thesis (Masters)
Uncontrolled Keywords: encapsulated anthocyanins, beverages, protecting colorants
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Oct 2017 04:52
Last Modified: 24 Sep 2018 08:35
URI: http://ir.cftri.com/id/eprint/13081

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