Impact of ultrasonication applications on color profile of foods

Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red–purple color), chlorophylls (green color), carotenoids (yellow-orange color), and...

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Detalles Bibliográficos
Autores principales: Kutlu, Naciye, Pandiselvam, R., Kamiloglu, Aybike, Saka, Irem, Sruthi, N.U., Kothakota, Anjineyulu, Socol, Claudia Terezia, Maerescu, Cristina Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9364028/
https://www.ncbi.nlm.nih.gov/pubmed/35939925
http://dx.doi.org/10.1016/j.ultsonch.2022.106109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9364028/
https://www.ncbi.nlm.nih.gov/pubmed/35939925
http://dx.doi.org/10.1016/j.ultsonch.2022.106109

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