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Bioactive properties of red sorghum bio-colorants and their derivatives.
Akogou, Folachode
(PhD candidate)
Fogliano, Vincenzo
(Promotor)
Linnemann, Anita
(Co-promotor)
den Besten, Heidy
(Co-promotor)
Food Quality and Design
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/12
→
29/08/18
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Natural Food
Food Science
100%
Sorghum
Food Science
100%
Food Coloring
Food Science
100%
Anthocyanin
Food Science
28%
Porridge
Food Science
20%
Food Industry
Food Science
16%
Escherichia Coli O157
Food Science
16%
Antioxidant Capacity
Food Science
12%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Natural food colouring with dye sorghum leaf sheaths
Akogou, F. U. G.,
29 Aug 2018
, Wageningen:
Wageningen University
.
160 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Natural Food
100%
Sorghum
100%
Food Coloring
100%
Anthocyanin
28%
Porridge
20%