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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.