|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.1 [2002] >
NPR Vol.1(2) [March-April 2002] >
| Title: | Beverage, Condiment and Dye/Pigment |
| Issue Date: | Apr-2002 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | Beverage- Fresh coconut water contains large quantities of
vitamins and minerals but these nutritional values quickly get lost through bacterial action.
Condiment- Agar-Agar,a traditional
ingredient in various bakery/
confectionery products can only be
dissolved in boiling water.
Dye/Pigment- The Arecanut (Areca catechu Linn.) extract is used for dyeing cotton in traditional practices. The scientists of Textiles and Clothing, AICRP(CT), College of
Rural Home Science, Dharwad, studied the
colour fastness properties of arecanut dyed
cotton with different mordants. |
| Page(s): | 18-19 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.1(2) [March-April 2002]
|
|
