Extraction of anthocyanins from red cabbage and purification using adsorption

Food and Bioproducts Processing

Volumn 90, Issue 4, 2012, Pages 615-623

  Chandrasekhar, J ^a   Madhusudhan, M C ^a   Raghavarao, K S M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Adsorption; Anthocyanin; Extraction; Natural color; Purification; Red cabbage

Indexed keywords

ACIDIFIED WATERS; ACRYLIC ESTER; ADSORPTION CAPACITIES; AMBERLITE; ANTHOCYANIN CONTENT; ANTHOCYANIN SOLUTIONS; CONVENTIONAL EXTRACTION; DESORPTION RATIO; LANGMUIR ISOTHERM; LOW TEMPERATURES; NATURAL COLORS; NATURAL FOOD; NONIONIC; PHARMACEUTICAL PRODUCTS; PLANT MATERIAL; RED CABBAGES;

ADSORBENTS; ADSORPTION; BYPRODUCTS; DESORPTION; ETHANOL; EXTRACTION; FOOD PRODUCTS; ORGANIC ACIDS; PURIFICATION; SUGARS;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 84867505743     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.07.004     Document Type: Article

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