1979
DOI: 10.4315/0362-028x-42.3.225
|View full text |Cite
|
Sign up to set email alerts
|

Effect of Anthocyanin Preparations as Colorants on Hygroscopicity of Dry-Pack Foods

Abstract: The equilibrium relative humidity isotherm of a cherry beverage base and a strawberry gelatin dessert mix colored with anthocyanins from grape skins, cranberries and roselle was evaluated versus a Red No. 2 control. As well, the water vapor transmission rate of the packaging material was evaluated to evaluate probable shelf-life. Results indicated that physical parameters, such as hygroscopicity, must be considered in estimating effects of the use of natural colorants in foods as well as the color and chemical… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

1981
1981
2003
2003

Publication Types

Select...
3
2

Relationship

0
5

Authors

Journals

citations
Cited by 6 publications
references
References 0 publications
0
0
0
Order By: Relevance