Optimization of natural red colorant production from Roselle using ultrasound-assisted extraction
Roselle (Hibiscus sabdariffa L.) contains high level of anthocyanin and it gains a great consideration as natural red food colorant. Previous study showed several extraction methods have been used to extract natural colorant from plant but no study on the extraction of colorant from Roselle using ul...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60332/1/46-13.pdf http://psasir.upm.edu.my/id/eprint/60332/ |
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