Food Funct., 2023, 14,8775-8784
DOI: 10.1039/D3FO01660A, Paper
DOI: 10.1039/D3FO01660A, Paper
Custódio Lobo Roriz, Márcio Carocho, Maria José Alves, Paula Rodrigues, Patricia Morales, Isabel C. F. R. Ferreira, Sandrina A. Heleno, Lillian Barros
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; as natural food colorants.
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The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; as natural food colorants.
The content of this RSS Feed (c) The Royal Society of Chemistry