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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Sci Food Agric
Egile Nagusiak: Akogou, Folachodé UG, Canoy, Tessa S, Kayodé, Adéchola PP, den Besten, Heidy MW, Linnemann, Anita R, Fogliano, Vincenzo
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley & Sons, Ltd 2018
Gaiak:
Research Articles
Sarrera elektronikoa: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
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