Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals,...

Descripción completa

Detalles Bibliográficos
Autores principales: Calva-Estrada, S.J., Jiménez-Fernández, M., Lugo-Cervantes, E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the Special Issue ‘Food bioactives in human health and nutrition’ by Matilde D’Arrigo, Daniel Cozzolino and Yasmina Sultanbawa
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991513/
https://www.ncbi.nlm.nih.gov/pubmed/35415668
http://dx.doi.org/10.1016/j.fochms.2022.100089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991513/
https://www.ncbi.nlm.nih.gov/pubmed/35415668
http://dx.doi.org/10.1016/j.fochms.2022.100089

Ejemplares similares