Using food to color food: photostability of canistel pulp and its application as a food dye-Reference-Cited by-同舟云学术

Using food to color food: photostability of canistel pulp and its application as a food dye

Published:2024-04-26 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Anjo Fernando Antônio^ORCID,Ogawa Camilla Yara Langer^ORCID,Saraiva Bianka Rocha^ORCID,de Castro-Hoshino Lidiane Vizioli^ORCID,Hegeto Fábio Luis^ORCID,da Silva Jessica Bassi^ORCID,Vital Ana Carolina Pelaes^ORCID,Bruschi Marcos Luciano^ORCID,Neto Antonio Medina^ORCID,Sato Francielle^ORCID,Matumoto-Pintro Paula Toshimi^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-05991-5.pdf

Reference30 articles.

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2. Anjo FA, Saraiva BR, Da Silva JB et al (2021a) Acacia mearnsii gum: a residue as an alternative gum Arabic for food stabilizer. Food Chem 344:128640. https://doi.org/10.1016/j.foodchem.2020.128640

3. Anjo FA, Saraiva BR, Yara C et al (2021b) Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient. Res Soc Dev 10:e16410111577–e16410111577. https://doi.org/10.33448/RSD-V10I1.11577

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