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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |