Technology Commercialization Office

Showing 3 result(s) for "Food Chemistry"

A highly pure and efficient method for anthocyanin purification from fruits and vegetables

A method for the continuous and high yield synthesis of ZIF nanomaterials (<100 nm) using stoichiometric amounts of reactants with a jet-mix reactor.

Extracted anthocyanins from Black Goji fruits (Lycium ruthenicum Murr) that can be used in the food industry as a potential source of natural color in a wide pH range.