Copigmentation of Anthocyanin Extract from Parijoto Fruit (Medinilla speciosa) and Its Stability at Different Temperatures and Heating Durations
Parijoto fruit (Medinilla speciosa) has a red color and contains anthocyanins. Anthocyanins have low stability due to the effect of heating. Copigmentation can be applied to improve the stability of anthocyanins. This research aims to study the effect of the anthocyanin extract from parijoto fruit r...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2022-04-14.
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| Subjects: | |
| Online Access: | Get Fullteks |
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