The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt

Color is an important characteristic of food products. This characteristic is related to consumer acceptability. To use the entire rhizome of Curcuma longa (CL) as a food colorant, a novel gel alike stable suspension (CLS) was previously developed using cellulose nanofibers (CNFs). Therefore, the pr...

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Detalles Bibliográficos
Autores principales: Guerra, Angélica Serpa, Hoyos, Catalina Gómez, Velásquez-Cock, Jorge, Vélez, Lina, Gañán, Piedad, Zuluaga, Robin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840000/
https://www.ncbi.nlm.nih.gov/pubmed/35164210
http://dx.doi.org/10.3390/molecules27030946

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840000/
https://www.ncbi.nlm.nih.gov/pubmed/35164210
http://dx.doi.org/10.3390/molecules27030946

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