Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays

Nutraceutical activity of food is analysed to promote the healthy characteristics of diet where additives are highly used. Caramel is one of the most worldwide consumed additives and it is produced by heating natural carbohydrates. The aim of this study was to evaluate the food safety and the possib...

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Detalles Bibliográficos
Autores principales: Mateo-Fernández, Marcos, Alves-Martínez, Pilar, Del Río-Celestino, Mercedes, Font, Rafael, Merinas-Amo, Tania, Alonso-Moraga, Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770427/
https://www.ncbi.nlm.nih.gov/pubmed/31491925
http://dx.doi.org/10.3390/foods8090392

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770427/
https://www.ncbi.nlm.nih.gov/pubmed/31491925
http://dx.doi.org/10.3390/foods8090392

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