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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |