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Controlled release of anthocyanins in water based systems.

Aswathi, S. L. (2016) Controlled release of anthocyanins in water based systems. [Student Project Report] (Submitted)

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Abstract

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.

Item Type: Student Project Report
Uncontrolled Keywords: anthocyanins, food colourants, Encapsulation
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Oct 2017 06:07
Last Modified: 27 Oct 2017 06:07
URI: http://ir.cftri.com/id/eprint/13107

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