Pitaya powder potential as antioxidant functional ingredient in food products
The use of natural pigment with additional benefits were highly appreciated by consumers. Natural active colour of pitaya fruit betalain is stable over a higher range of pH (3-9) and a better substitute for anthocyanin pigment which is easily influenced by pH changes. The objective of this study is...
| Published in: | Current Issues in Hospitality and Tourism Research and Innovations - Proceedings of the International Hospitality and Tourism Conference, IHTC 2012 |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Taylor and Francis - Balkema
2012
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866897668&doi=10.1201%2fb12752-47&partnerID=40&md5=1705edfa5946afa8cc02fc9feaa47366 |