Natural red pigments from plants and their health benefits: A review-Reference-Cited by-同舟云学术

Natural red pigments from plants and their health benefits: A review

Published:2017-06-12 Issue:5 Volume:34 Page:463-482
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Leong Hui Yi¹,Show Pau Loke¹,Lim Miang Hoong²,Ooi Chien Wei³,Ling Tau Chuan⁴

Affiliation:

1. Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia

2. Crops For the Future, Semenyih, Selangor Darul Ehsan, Malaysia

3. Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia

4. Faculty of Science, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia

Funder

Ministry of Science, Technology and Innovation

Fundamental Research Grant Scheme (Malaysia)

Prototype Research Grant Scheme (Malaysia)

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2017.1326935

Reference90 articles.

1. Classification of fruits and vegetables

2. The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

3. Natural antioxidants from residual sources

4. By-products of plant food processing as a source of functional compounds — recent developments

5. Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

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