Anthocyanin
Chicken patties quality
Jamun fruit skin extracts
Quality indicator
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
revised:
31
08
2019
accepted:
04
09
2019
entrez:
3
3
2020
pubmed:
3
3
2020
medline:
3
3
2020
Statut:
ppublish
Résumé
Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin rich
Identifiants
pubmed: 32116363
doi: 10.1007/s13197-019-04084-y
pii: 4084
pmc: PMC7016058
doi:
Types de publication
Journal Article
Langues
eng
Pagination
537-548Informations de copyright
© Association of Food Scientists & Technologists (India) 2019.
Déclaration de conflit d'intérêts
Conflict of interestAuthor Dr. Suman Talukder declares that he has no conflict of interest. Co-author Dr. S. K. Mendiratta declares that he has no conflict of interest. Co-author Dr. R. R. Kumar declares that he has no conflict of interest. Co-author Dr. R. K. Agrawal declares that he has no conflict of interest. Co-author Dr. A. Soni declares that he has no conflict of interest. Co-author Ashish Luke declares that he has no conflict of interest. Co-author Dr. Sagar Chand declares that he has no conflict of interest.
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