The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacteria...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2019-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_74635_fff11af8b027e9c4649db77a3531358e.pdf |