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Downstream Processing of Natural Colorants

Vivek, Nagendra (2008) Downstream Processing of Natural Colorants. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: This project deals with microencapsulating anthocyanin extracted from Garcinia indica (Kokum), which is a fruit tree of food, pharmaceutical. Anthocyanin finds applications as a natural food colorant in food items such as jams, jellies and similarly related confectioneries.
Uncontrolled Keywords: Anthocyanins Microencapsulation Natural colorants
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 24 Fruits
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2008 05:20
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8736

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