Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were...

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Detalles Bibliográficos
Autores principales: Jin, Zheng, Xie, Yisha, Wang, Zheming, Wang, Yue, Sun, Qinxiu, Dong, Xiuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048142/
https://www.ncbi.nlm.nih.gov/pubmed/36981268
http://dx.doi.org/10.3390/foods12061342

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048142/
https://www.ncbi.nlm.nih.gov/pubmed/36981268
http://dx.doi.org/10.3390/foods12061342

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