Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

BACKGROUND: The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of ferme...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:J Sci Food Agric
Asıl Yazarlar: Akogou, Folachodé UG, Canoy, Tessa S, Kayodé, Adéchola PP, den Besten, Heidy MW, Linnemann, Anita R, Fogliano, Vincenzo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley & Sons, Ltd 2018
Konular:
Research Articles
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6587490/
https://ncbi.nlm.nih.gov/pubmed/30324616
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jsfa.9427
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller