Extraction, concentration, and storage of butterfly pea anthocyanin for commercialization
An attempt has been made to conserve the nutrition of butterfly pea by modifying the production process. In this paper, butterfly pea syrup was prepared through ultrasound assisted extraction (UAE) of butterfly pea flower using water at ultrasound frequency of 40kHz and initial temperature of 50 °C...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2024-12-01
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| Seria: | Case Studies in Chemical and Environmental Engineering |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2666016424002548 |
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