Microbial Pigments in the Food Industry—Challenges and the Way Forward
Developing new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product. In addition, food colorants should preferably be natural rather than synthetic co...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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Frontiers Media S.A.
2019-03-01
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| Reeks: | Frontiers in Nutrition |
| Onderwerpen: | |
| Online toegang: | https://www.frontiersin.org/article/10.3389/fnut.2019.00007/full |
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