Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative counterparts to the food industry; (2) Methods: This study aimed t...

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Publicado en:Molecules
Main Authors: da Silva, Liliana Primo, Pereira, Eliana, Prieto, Miguel A., Simal-Gandara, Jesus, Pires, Tânia C.S.P., Alves, Maria José, Calhelha, Ricardo, Barros, Lillian, Ferreira, Isabel C.F.R.
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2019
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6600145/
https://ncbi.nlm.nih.gov/pubmed/31185684
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24112181
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