Comparison of Anthocyanin Extraction Methods from High Anthocyanin Purple Corn Cob Hybrid: KPSC 901, and Quality of the Extract Powder

Journal of Food Processing and Preservation

Volumn 40, Issue 5, 2016, Pages 1125-1133

  Piyapanrungrueang, Wachirawit ^a   Chantrapornchai, Withida ^a   Haruthaithanasan, Vichai ^a   Sukatta, Udomlak ^a   Aekatasanawan, Chokechai ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

DYES; EXTRACTION;

CONVENTIONAL HEATING METHODS; EXTRACTION METHOD; MICROWAVE ASSISTED; MICROWAVE-ASSISTED EXTRACTION; NATURAL COLORANTS; OPTIMAL PROCESS; QUANTITY ANALYSIS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

EID: 84951176744     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12693     Document Type: Article

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