Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural...

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Detalles Bibliográficos
Autores principales: Denish, Pamela R., Fenger, Julie-Anne, Powers, Randall, Sigurdson, Gregory T., Grisanti, Luca, Guggenheim, Kathryn G., Laporte, Sara, Li, Julia, Kondo, Tadao, Magistrato, Alessandra, Moloney, Mícheál P., Riley, Mary, Rusishvili, Mariami, Ahmadiani, Neda, Baroni, Stefano, Dangles, Olivier, Giusti, Monica, Collins, Thomas M., Didzbalis, John, Yoshida, Kumi, Siegel, Justin B., Robbins, Rebecca J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Association for the Advancement of Science 2021
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026139/
https://www.ncbi.nlm.nih.gov/pubmed/33827818
http://dx.doi.org/10.1126/sciadv.abe7871

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026139/
https://www.ncbi.nlm.nih.gov/pubmed/33827818
http://dx.doi.org/10.1126/sciadv.abe7871

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