INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
The article reveals the influence of protein type polymer (gelatin) on the degree of anthocyanin pigment isolation from honeysuckle and blackcurrant. The authors show that the intensity of pigment extraction depends on the releasing object significantly. If one adds 0.2% gelatin into the system cont...
| Main Authors: | , , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
Kemerovo State University
2017-12-01
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| Serier: | Техника и технология пищевых производств |
| Fag: | |
| Online adgang: | http://fptt.ru/stories/archive/47/12.pdf |