Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran
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چکیده
منابع مشابه
Extraction, Identification and Thermal Stability of Anthocyanins from Eggplant Peel as a Natural Colorant
In the present study, various mixtures of aqueous ethanol and acetone solutions were utilized to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red-purple colorant. First, the most appropriate combination for extraction solvent was selected as ethanol 70 wt in water acidified with acetic acid 3 wt, which was determined by analysis of extraction yields and...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-2002-1