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Studies on pulsed electric field assisted extraction of anthocyanin from jamun
Colour is considered as one of the major quality parameter of food. Anthocyanins are water soluble pigments after chlorophylls and impart red to blue colours to various fruits, vegetables and storage organs. Jamun is one of the under processed minor fruit found commonly in different parts of Indian...
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| Format: | Ph.D Thesis |
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Tavanur
Department of Processing and Food Engineering
2019
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| Subjects: |
Kerala Agricultural University
| Call Number: |
631.56 AKH/ST |
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| Copy REF | Live Status Unavailable |