Natural blue colourant preparations from blue pea flower and spirulina: A comparison stability study
The effect of different pH and thermal treatments on the stability of blue pea flower colourant preparations was investigated and compared with those from spirulina. The total anthocyanin content, total phenolic content, antioxidant activity [free radical scavenging activities and ferric reducing an...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2023-12-01
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| Schriftenreihe: | Food Chemistry Advances |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2772753X23002782 |
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