Browsing College of Agriculture, Food and Natural Resources (MU) by Thesis Advisor "Awika, Joseph"
Now showing items 1-2 of 2
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Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
(University of Missouri--Columbia, 2007)The degradation of anthocyanins by food additives like SO2 and ascorbic acid limits their use as natural food colorants. The rare 3-deoxyanthocyanins from sorghum are relatively stable compared to other anthocyanins, but ... -
Phenolics in red wine pomace and their potential application in animal and human health
(University of Missouri--Columbia, 2008)Grape pomace by-products, from wine-making, have some beneficial antioxidant compounds left in them after vinification and could be a cheap source of these compounds for value added products. One of the most common antioxidant ...