Anthocyanin Stability Profile of Mango Powder: Temperature, pH, Light, Solvent and Sugar Content Effects
Anthocyanins, a major natural food colorant rich in mango powder, need considerable protection during processing and storage for better retention due to colour instability. The purpose of the study is to evaluate the stability of the anthocyanin’s extracts obtained from cabinet dried mango powder un...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2020-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3487 |
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