Thermal and pH stability of natural anthocyanin colourant preparations from black goji berry
This study investigated the pH and thermal stability of black goji berry anthocyanins and compared them to purple sweet potato anthocyanins for application as natural colourants. The effect of pH (3, 4, 5, and 6) treatment followed by storage at 4 and 26 °C for 30 days and thermal treatments (60, 80...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2023-10-01
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| Schriftenreihe: | Food Chemistry Advances |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2772753X23000564 |
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