The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
© 2017 Elsevier Ltd The present study investigated the effects of pH (pH 3, 4, 5 and 6) treatment and refrigerated storage at 4 °C on the stability of colourant preparations from red pitahaya and compared to a commercial colourant preparations from red beet, E-162. The potential of using colourant p...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/55679 |