THE USE OF SOME NATURAL RIGMENTS AS COLORING AGENTS DURING FOOD PROCESSING
DOAA HAMID MOHAMMED EL-SABKHAWY;
Abstract
ABSTRACT
the present work was conducted to study the following:
1- Select some vegetables and fruits as a source of natural pigments.
2- Extraction of these pigments by using different solvent system, enzymes or addition to food as it is (whole vegetable
the present work was conducted to study the following:
1- Select some vegetables and fruits as a source of natural pigments.
2- Extraction of these pigments by using different solvent system, enzymes or addition to food as it is (whole vegetable
Other data
| Title | THE USE OF SOME NATURAL RIGMENTS AS COLORING AGENTS DURING FOOD PROCESSING | Authors | DOAA HAMID MOHAMMED EL-SABKHAWY | Keywords | THE USE OF SOME NATURAL RIGMENTS AS COLORING AGENTS DURING FOOD PROCESSING | Issue Date | 2007 | Description | ABSTRACT the present work was conducted to study the following: 1- Select some vegetables and fruits as a source of natural pigments. 2- Extraction of these pigments by using different solvent system, enzymes or addition to food as it is (whole vegetable |
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