The influence of non-thermal technologies on color pigments of food materials: An updated review

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemic...

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Detalles Bibliográficos
Autores principales: Pandiselvam, R., Mitharwal, Swati, Rani, Poonam, Shanker, M. Anjaly, Kumar, Amit, Aslam, Raouf, Barut, Yeliz Tekgül, Kothakota, Anjineyulu, Rustagi, Sarvesh, Bhati, Dolly, Siddiqui, Shahida Anusha, Siddiqui, Mohammed Wasim, Ramniwas, Seema, Aliyeva, Aynura, Mousavi Khaneghah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10290997/
https://www.ncbi.nlm.nih.gov/pubmed/37377494
http://dx.doi.org/10.1016/j.crfs.2023.100529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10290997/
https://www.ncbi.nlm.nih.gov/pubmed/37377494
http://dx.doi.org/10.1016/j.crfs.2023.100529

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