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Oral Presentation: Acylated anthocyanins

Oral Presentation: Acylated anthocyanins

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Published by Sajan Palanchoke
presented at National Conference in Chemistry: Role and Challenges,
presented at National Conference in Chemistry: Role and Challenges,

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Categories:Types, Speeches
Published by: Sajan Palanchoke on Feb 26, 2012
Copyright:Attribution Non-commercial

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12/04/2012

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RED CABBAGE AS A SOURCE OFACYLATED ANTHOCYANINS;STABLE NATURAL FOODCOLORANT
Sajan Palanchoke, Dr. Justin Masih, K. LakshmiBala, Aman Paul, Sachin KumarVerma
Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, U.P(India) Presented at: National Conference on
“Chemistry: Role and Challenges”
from 25
th
to 26
th
February 2012at EwingChristian College, Allahabad, Uttar Pradesh
.
 
CONTENTS
INTRODUCTION
ANTHOCYANIN COMPOUNDS
STRUCTURALEFFECTSINCOLORSTABILITYOF
ANTHOCYANINCOMPOUNDS
ACYLATEDANTHOCYANINSFROMREDCABBAGEASCOLORANTSFORTHEFOODINDUSTRY
CONCLUSIONS
 
Consumer
awareness overthe use of 
synthetic additives.
Health benefitsfrom natural
pigments.
INTRODUCTION

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