Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Francesco Di Gioia, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2020-01-01
סדרה:Antioxidants
נושאים:
anthocyanins
antioxidants
flavonoids
fruit vegetables
functional quality
leafy vegetables
inflorescence
lettuce
natural colorants
tomato
גישה מקוונת:https://www.mdpi.com/2076-3921/9/2/97
תגים: הוספת תג
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