Application of Natural Pigments in Ordinary Cooked Ham

The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated. The extracts were evaluated for the stabilit...

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Detalles Bibliográficos
Autores principales: Dias, Sandra, Castanheira, Elisabete M. S., Fortes, A. Gil, Pereira, David M., Rodrigues, A. Rita O., Pereira, Regina, Gonçalves, M. Sameiro T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7249085/
https://www.ncbi.nlm.nih.gov/pubmed/32397593
http://dx.doi.org/10.3390/molecules25092241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7249085/
https://www.ncbi.nlm.nih.gov/pubmed/32397593
http://dx.doi.org/10.3390/molecules25092241

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