Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2015-07, Vol.35 (3), p.468-473
Hauptverfasser:	He, Xiu-li, Li, Xue-li, Lv, Yuan-ping, He, Qiang
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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