Effects of different food ingredients on the color and absorption spectrum of carminic acid and carminic aluminum lake
Abstract In this study, three foodstuffs (surimi, minced meat, and milk) were dyed with carminic acid and carminic aluminum lake. The effects of protein, metal ions, and food additives on the color of carminic acid and carminic aluminum lake were investigated. After being dyed by carminic acid, the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1628 |