Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/4_1_2002.pdf
Issue 1 (1) 2002 pp. 37-45
Jan Oszmiański
STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES
Abstract: This work presents method of production and stabilization of chokeberry dye. During juice production skullcap roots 20, 30 and 40 gˇkg-1 were added to chokeberry pulps. This supplementation has made possible to obtain dye with 1,3-1,5 times higher anthocyanin content. The optimum of skullcap roots dose was 20 g to 1 kg of chokeberry pulp. Skullcap flavones affected better beverage colour protection during sample storage.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/4_1_2002.pdf
Keywords: anthocyanins, colouring of beverages, chokeberry dye, copigmentation, stabilization of colour
For citation:
Oszmiański J., 2002. STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci.Pol., Technol. Aliment. 1 (1), 37-45
Oszmiański J., 2002. STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci.Pol., Technol. Aliment. 1 (1), 37-45
Streszczenie w języku polskim:
http://www.food.actapol.net/tom1/zeszyt1/abstrakt-4.html
http://www.food.actapol.net/tom1/zeszyt1/abstrakt-4.html