Stability and use of natural colours in foods Red beet powder, copper chlorophyll powder and cochineal

International Journal of Food Science & Technology

Volumn 15, Issue 5, 1980, Pages 501-514

  KEARSLEY, M W ^a   KATSABOXAKIS, K Z ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84991138586     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1980.tb00969.x     Document Type: Article

References (16)

1. PIGMENTS OF MIRACLE FRUIT, Synsepalum dulcificum, Schum, AS POTENTIAL FOOD COLORANTS
2. STABILITY OF CONCORD GRAPE (V. labrusca) ANTHOCYANINS IN MODEL SYSTEMS
3. CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
4. BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY
5. ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTS