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Please use this identifier to cite or link to this item: http://purl.org/purl/3450

Title: Studies in oleoresins an investigation into food colour from Indian chilli oleoresin
Authors: Balakrishnan, K V
Dr.George, K K
Dr.Joseph,Francis D
Keywords: Spices,
oleoresin from chilli,
Indian chilli,
capsicum cultivar,
Fractionation of oleoresin recover pungency
Issue Date: Oct-1996
Publisher: Cochin University of Science and Technology
Abstract: This thesis is essentially concerned with a study of the recovery of pungency-free colour matter from capsicum spice of Indian origin. A spice oleoresin may be defined as the total soluble extract of the spice in a specific solvent and embraces all the active components that contribute to aroma, taste and related sensory factors associated with the spice, together with varying amounts of pigments, plant waxes, resins and fixed oils. Whereas, in general, oleoresins are coveted for their flavour qualities, in some cases, the pigments present therein play a vital role in food technology Of these, capsicum oleoresin is the most outstanding, since it contributes both colour and flavour principles.
Description: Department of Polymer Science and Rubber Technology Cochin University of Science and Technology
URI: http://dyuthi.cusat.ac.in/purl/3450
Appears in Collections:Faculty of Technology

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