Obtaining a natural food colorant from the pomace of cherry laurel and damson.
2023
Technologies for the production of natural food colorants based on both juice and pomace have been developed. Depending on the acidity, the obtained colorant gives different colors from violet to light pink; it contains anthocyanins 5.5-6%, sugars 50-60%, and phenolic compounds. Tab. 3, Ref. 7.
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Bibliographic information
Publisher Georgian Academy of Agricultural Sciences
This bibliographic record has been provided by Georgian Research Institute for Scientific Technical Information