Elaboration of a Purple Corn Drink with Maximum Retention of Anthocyanins
In the present work, the anthocyanin extraction process was characterized during the elaboration of a purple corn drink, using the response surface analysis method with temperature intervals between 47.57 and 132.43°C, and times from 11, 36 at 138.64 minutes. In addition, with the stationary point t...
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| Autores principales: | , , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/85289 |
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