Hochschulschrift

Stabilisation of anthocyanins and anthocyanin-metal chelates with hydrocolloids for their application as red and blue food colourants

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISBN: 9783844022339

Dimensions: 21 cm, 483 g

Extent: III, 307 S.

Language: Englisch

Notes: graph. Darst.
Zugl.: Hohenheim, Univ., Diss., 2013

Bibliographic citation: Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim ; Bd. 33

Keyword: Anthocyane
Lebensmittelfarbstoff
Stabilisierung
Pektine
Stabilisator
Lebensmittelfarbstoff

Event: Veröffentlichung

(where): Aachen

(who): Shaker

(when): 2013

Creator: Buchweitz, Maria

Table of contents: https://d-nb.info/1041550626/04

Rights: Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.

Last update: 11.06.2025, 1:41 PM CEST

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Object type

Hochschulschrift

Associated

Buchweitz, Maria
Shaker

Time of origin

2013

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Stabilisation of anthocyanins and anthocyanin-metal chelates with hydrocolloids for their application as red and blue food colourants

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Other Objects (12)

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