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Upcycling Blueberry Pomace into Clean Label Natural Colorants: Single‑step fermentation platform for stable pyranoanthocyanins
TS-073174 — The Need The global move away from petroleum‑based synthetic dyes and the known instability of conventional anthocyanins are creating urgent demand for more robust, clean‑label color solutions, particularly in heat‑processed, vitamin C–fortified, and mid‑pH foods and beverages. At the…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Giusti, M. Monica; Porras Guardado, Carlos
  • Licensing Officer: Panic, Ana

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