Red Food Colorant Extract Derived From Purple-Hulled Sunflower

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dc.creatorLindley, James
dc.creatorHolm, Edna
dc.creatorHettiarachchy, Navam
dc.creatorHelgeson, Del
dc.creatorHanzel, J.
dc.creatorGolz, J.
dc.creatorWiesenborn, Dennis P.
dc.creator.authorLindley, James
dc.creator.authorHolm, Edna
dc.creator.authorHettiarachchy, Navam
dc.creator.authorHelgeson, Del
dc.creator.authorHanzel, J.
dc.creator.authorGolz, J.
dc.creator.authorWiesenborn, Dennis P.
dc.date.accessioned2010-06-17T14:35:07Z
dc.date.available2010-06-17T14:35:07Z
dc.date.issued1991
dc.descriptionIn 1991, the majority of red food colorants were synthetic or derived fruits and vegetables. The feasibility of producing a purple-hulled sunflower from which a natural red food colorant extracted is analyzed. The presentation of North Dakota State University's role and efforts are addressed. Sought was the realization of a purple-hulled sunflower seed with a high pigment level, good oil content and a good agronomic characteristic.
dc.identifier.urihttps://hdl.handle.net/10365/9588
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 49:1; Jul/Aug 1991
dc.rightsNorth Dakota State Universityen_US
dc.sourceFarm Research; 49:1; Jul/Aug 1991
dc.subject.lcshSunfloweren_US
dc.subject.lcshFoodsen_US
dc.titleRed Food Colorant Extract Derived From Purple-Hulled Sunfloweren_US
dc.typeArticleen_US

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Farm Research; 49:1; Jul/Aug 1991