Coloring attributes of betalains: a key emphasis on stability and future applications
Author:
Affiliation:
1. Mountain Research Centre (CIMO)
2. ESA
3. Polytechnic Institute of Bragança
4. 5300-253 Bragança
5. Portugal
6. Department of Nutrition and Bromatology II
7. Faculty of Pharmacy
8. Complutense University of Madrid
9. Madrid
10. Spain
Abstract
Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00144D
Reference149 articles.
1. Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
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5. Bioactivity assessment and toxicity of crocin: A comprehensive review
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