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Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative
The aim of this work was to evaluate the color stability of betalain- and anthocyanin-rich extracts in yogurt-like fermented soy, in order to develop a preliminary understanding of how these pigments behave in this type of food system during storage for 21 days at 4 °C. Thus, the extracts of red bee...
Gardado en:
| Publicado en: | Foods |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353562/ https://ncbi.nlm.nih.gov/pubmed/32545265 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060771 |
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