Natural food colorants and bioactive extracts from some edible flowers
Consumers’ interest in natural coloring has also been growing in parallel with their consciousness of food-health relationship. Anthocyanin based colorings bear antioxidative features renders this group of colorings more attractive. In this research, heat stabilizations and some bioactive propertie...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2015-08-01
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| Series: | Journal of Applied Botany and Food Quality |
| Subjects: | |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/3047 |