Thermal degradation of anthocyanins from butterfly pea flower (clitoria terna…
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 effect…
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- 3112
The evaluation of home industry serving methods effect to the butterfly pea f…
This study conducted to obtain the information of the applicable treatments for serving butterfly pea drink. Several level of pre-treated flowers, extraction methods, and formulations were evaluate…
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- 3111
The Effect of oxidation methods on natural colorant from avocado seed extract…
The increase of avocado production and application in food industry makes the seed becomes waste. However, avocado seed can be utilized and very potential as a new source for natural colorant due t…
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- 3096
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