Physicochemical Stability of the Pigment Produced by <i>Pseudofusicoccum adansoniae</i>: Influence of pH, Temperature, Additives, and Light Exposure

Physicochemical stability is sought after in natural pigments, as their color must remain unchanged throughout the food’s shelf life. Our objective was to evaluate how different process variables affect the physicochemical stability of the pigment produced by <i>Pseudofusicoccum adansoniae<...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Applied Sciences
المؤلفون الرئيسيون:	Bianca Vilas Boas Alves, Letícia Jambeiro Borges, Vitor Hugo Moreau, Samira Abdallah Hanna, Marcelo Andrés Umsza-Guez
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2025-08-01
الموضوعات:	natural colorant food additive endophytic fungus pigment degradation
الوصول للمادة أونلاين:	https://www.mdpi.com/2076-3417/15/16/8800

مواد مشابهة

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