print

The Study of anthocyanin from bauhinia purpurea flower extraction and stability

---

Bauhinia purpurea flower is a wild native sources of anthocyanin in Indonesia. Anthocyanin is a phenolic compound derived from plants with health promoting qualities as a sources of antioxidant and can impart natural colour in food. Natural food coloring are important because of the danger of synthetic food coloring and with consumers demands of a healthier choices of natural sources. The purpose of the research is to find optimum time and temperature to extract anthocyanin from Bauhinia purpurea flower as a sources of natural food coloring

---

Availability

B02279

2279

(Rack Thesis)

Available

Detail Information

Series Title

-

Call Number

2279

Publisher

mou : Swiss German University., 2016

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

and 75 °C; 30

Specific Detail Info

-

Statement of Responsibility

the stability and the energy activation of the anthocyanins degradations. The extraction processes have two factors with three levels each (45 °C

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment