Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study

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Stability of microencapsulated mangosteen pericarp anthocyanin as a natural food colorant: a kinetic study

The increasing consumer preference for natural products has resulted in growing the functional and natural food market in which natural colors are highly demanded. Anthocyanins are interesting natural red colorants. Mangosteen pericarp is a promising source of natural color because it is agriculture...

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Bibliographic Details
Main Authors:	Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Bakar, Jamilah, Tan, Chin Ping, Olusegun, Lasekan
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Engineering, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/50141/ http://psasir.upm.edu.my/id/eprint/50141/1/24.pdf

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