Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study
The increasing consumer preference for natural products has resulted in growing the functional and natural food market in which natural colors are highly demanded. Anthocyanins are interesting natural red colorants. Mangosteen pericarp is a promising source of natural color because it is agriculture...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50141/1/24.pdf http://psasir.upm.edu.my/id/eprint/50141/ http://cafei.upm.edu.my/home.php?&value=2016 |
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