Extraction, dealcoholization and concentration of anthocyanin from red radish

Chemical Engineering and Processing: Process Intensification

Volumn 48, Issue 1, 2009, Pages 364-369

  Patil, Ganapathi ^a   Madhusudhan, M C ^a   Ravindra Babu, B ^a   Raghavarao, K S M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anthocyanin; Dealcoholization; Extraction; Membrane pertraction; Natural color; OMD; Red radish

Indexed keywords

ANTHOCYANIN; DEALCOHOLIZATION; NATURAL COLOR; OMD; RED RADISH;

ATMOSPHERIC PRESSURE; DISTILLATION; ETHANOL;

WATER CONTENT;

EID: 68749094465     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2008.05.006     Document Type: Article

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