Evaluation of natural food colours, 2: Anthocyanins from red grapes and their comparison with the ones from common elder [Sambucus nigra]

Sinkova, T.; Kovac, M.; Oravkinova, A.; Silhar, S.; Suhaj, M.; Belajova, E.

Evaluation of natural food colours, 2: Anthocyanins from red grapes and their comparison with the ones from common elder [Sambucus nigra]

1996

Anthocyanin colour extracts prepared from red grapes and common elder were evaluated in liquid and powdered forms using various carriers. The influence of the raw materials and carrying powders on the stability of colours in solutions was investigated. The colour prepared from the pressed common elder, on the Syloid powder carrier, seems the most suitable for food applications

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AGROVOC Keywords

anthocyane anthocyanins antocianinas colorant alimentaire colorantes alimentarios evaluation food colourants grapes liquide liquids polvos (formulaciones) poudre powders raisin sambucus uva

Bibliographic information

Published in

Bulletin Potravinarskeho Vyskumu (Slovakia)

Volume 35 Issue 1-2 ISSN 0231-9950

Pagination

pp. 7-13

Other Subjects

Liquidos; Evaluacion

Language

Slovak

Note

Summaries (En, Sk)

2 ill., 5 tables; 4 ref.

Translated Title

Hodnotenie potravinarskych prirodnych farbiv, 2: Antokyaniny z hrozna a porovnanie s antokyaninmi z bazy ciernej Sambucus nigra

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

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Evaluation of natural food colours, 2: Anthocyanins from red grapes and their comparison with the ones from common elder [Sambucus nigra]

1996

AGROVOC Keywords

Bibliographic information