Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality

BACKGROUND: The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of ferme...

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Detalles Bibliográficos
Autores principales: Akogou, Folachodé UG, Canoy, Tessa S, Kayodé, Adéchola PP, den Besten, Heidy MW, Linnemann, Anita R, Fogliano, Vincenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2018
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6587490/
https://www.ncbi.nlm.nih.gov/pubmed/30324616
http://dx.doi.org/10.1002/jsfa.9427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6587490/
https://www.ncbi.nlm.nih.gov/pubmed/30324616
http://dx.doi.org/10.1002/jsfa.9427

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