Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added...

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Detalles Bibliográficos
Autores principales: Silva, Maria Manuela, Reboredo, Fernando Henrique, Lidon, Fernando Cebola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834239/
https://www.ncbi.nlm.nih.gov/pubmed/35159529
http://dx.doi.org/10.3390/foods11030379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834239/
https://www.ncbi.nlm.nih.gov/pubmed/35159529
http://dx.doi.org/10.3390/foods11030379

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