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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 gĄkg-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.
Keywords: anthocyanins, colouring of beverages, chokeberry dye, copigmentation, stabilization of colour
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/4_1_2002.pdf

For citation:

MLA Oszmiański, Jan. "STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES." Acta Sci.Pol. Technol. Aliment. 1.1 (2002): 37-45.
APA Oszmiański J. (2002). STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci.Pol. Technol. Aliment. 1 (1), 37-45
ISO 690 OSZMIAńSKI, Jan. STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES. Acta Sci.Pol. Technol. Aliment., 2002, 1.1: 37-45.