Study of adsorption isotherms and physicochemical characterization of natural food colourants

Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in c...

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Bibliographic Details
Main Authors: Kéllen Wanessa Coutinho VIANA, Isadora Rebouças Nolasco de OLIVEIRA, Juliana de Cássia Gomes ROCHA, Frederico Augusto Ribeiro de BARROS, Paulo César STRINGHETA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-01-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001115&lng=en&tlng=en