Spray dried prodigiosin from Serratta Marcescens as a food colorant
Pigments from microorganisms can serve as an alternative source to replace synthetic pigments used in the food industry. Natural pigments have some limitations including solubility, sensitivity and short stability upon exposure to light, pH and high temperature. Thus, encapsulation via spray drying...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2013
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/33289/1/ShahlaNamazkarMFS2013.pdf |