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dc.rightsNorth Dakota State Universityen
dc.titleExtraction of Anthocyanins From Sunflower Hullsen
dc.typeArticleen
dc.sourceFarm Research; 40:1; Jul/Aug 1982
dc.descriptionIn 1982, there was a controversy about synthetic food dyes. This led to renewed interest in natural food dyes.The limitation of natural dyes were that they were lacking stability. However, at this time, new techniques were available to improve color stability. The purpose of the study covered in this article was that of the extraction of anthocyanins, natural dyes, for purple-hulled gentypes in order to determine if such pigments were qualitatively competitive with other sources of natural (blue-red) pigments for food products. Black-hulled oil sunflower hybrid 894 yielded no anthocyaqnins. All purple=hulled genotypes yielded anthocyanins. These could be easily extracted at large quantities.
dc.date.accessioned2009-06-06T17:50:54Z
dc.date.available2009-06-06T17:50:54Z
dc.date.issued1982
dc.identifier.urihttp://hdl.handle.net/10365/4793
dc.creatorDreher, Mark L.
dc.creatorFox, Gregory J.
dc.subjectFoodsen
dc.subjectSunfloweren
dc.creator.authorDreher, Mark L.
dc.creator.authorFox, Gregory J.
dc.relation.isPartOfFarm Research; 40:1; Jul/Aug 1982


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