Thermal degradation of anthocyanins from butterfly pea flower (clitoria ternatea) added with sodium dodecyl sulfate at various ph

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Thermal degradation of anthocyanins from butterfly pea flower (clitoria ternatea) added with sodium dodecyl sulfate at various ph

Setiawan, Jonathan - Personal Name; Marpaung, Abdullah Muzi - Personal Name; Permana, Tabligh - Personal Name;

Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effectivity of SDS in protecting the color stability of anthocyanin extract of butterfly pea in several pH condition (pH 4, pH 5, pH 6, and pH 7) and various storage temperature (30

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B03112 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 3112
Publisher: : Swiss German University., 2019
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Anthocyanin
Color stability
Butterfly pea
Effect of pH
Effect of temperature
SDS
Activation energy
Specific Detail Info: -
Statement of Responsibility: -

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