Browsing by Subject "color stability"
Now showing items 1-2 of 2
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(2009-05-15)The color stability of 3-deoxyanthocyanins extracted from Tx430 Black and Black tannin sorghum brans were exposed to different pHs, temperatures, water activities, and concentrations for comparison with synthetic colorants ...
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(2020-12-02)To explore the effect of lean source on the color and flavor stability of ground beef patties, two separate study were conducted. The first study focused on the impact of animal diet on the lean source composition to the ...