Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying

Article

Abstract: The objective of the present work was to develop a powder colorant for food use by spray drying from

Palabras claves:

ANTHOCYANINS, Degradation of anthocyanins, Physical properties, Powdered colorant, spray drying, Syzygium cumini

Autores:

Casariego A., Fabián M. Gaibor, FABIAN MAURICIO GAIBOR MONAR, Mario Antonio García Pérez, Nogueira A., Peraza C.M., Rodríguez D., Vidal D.

Fuentes:

google

scopus