The effect of the addition of various surfactants on the colour stability of …
Clitoria ternatea (CT), Ipomoea tricolor (IT), Ipomoea batatas (IB), Hibiscus rosa-sinensis L. (HR), and Ruellia tuberosa (RT) were used as the natural anthocyanin sources. The anthocyanin extract …
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- 3118
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
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