b9335ce5-dc4a-4fc6-aeff-7c5d6a204469

2025-03-27

Thesis

Master of Science in Food Technology

natural colorants, food stability, annatto, Philippine food

College of Education

Department of Food Technology

Dr. Grace Uy

This study characterizes the stability of natural colorants—annatto, pandan, and ube—in selected Philippine food matrices under different processing temperatures, pH levels, and light exposure conditions.

en

Electronic (PDF)

natural colorants, food stability, annatto, Philippine food

Bautista, A. & Uy, D. G. (2025). Stability analysis of natural colorants in philippine food products [Master's thesis, University of Santo Tomas]. CEDAR. https://cedarrepository.com/theses/theses-department-of-food-technology/b9335ce5-dc4a-4fc6-aeff-7c5d6a204469--natural-colorants-stability-philippine-food-products

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