Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Influence of the stage of ripeness on the composition of iridoids and phenolic compounds in genipap (Genipa americana L.);Bentes;Journal of Agricultural and Food Chemistry,2014
2. Underutilized fruits and vegetables as potential novel pigment sources;Brauch,2016
3. Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels;Buchweitz;Food Research International,2013
4. Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems;Buchweitz;Food Chemistry,2013
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