![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Downstream Processing of Natural Colorants
Vivek, Nagendra (2008) Downstream Processing of Natural Colorants. [Student Project Report]
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Pr-348.pdf Restricted to Repository staff only Download (3MB) |
Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | This project deals with microencapsulating anthocyanin extracted from Garcinia indica (Kokum), which is a fruit tree of food, pharmaceutical. Anthocyanin finds applications as a natural food colorant in food items such as jams, jellies and similarly related confectioneries. |
| Uncontrolled Keywords: | Anthocyanins Microencapsulation Natural colorants |
| Subjects: | 600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Sep 2008 05:20 |
| Last Modified: | 28 Dec 2011 10:05 |
| URI: | http://ir.cftri.res.in/id/eprint/8736 |
Actions (login required)
 |
View Item |