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...

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Bibliographic Details
Main Authors: Okan Bayram, Osman Sagdic, Lutfiye Ekici
Format: Article
Language:English
Published: Julius Kühn-Institut 2015-08-01
Series:Journal of Applied Botany and Food Quality
Subjects:
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/3047

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