Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles

The anthocyanins in black rice extract (BRA) are sensitive to metallic ions, which restrict its application in the coloration of steamed cold noodles in China that uses tap water as the solvent. Food-grade chelators were added to check if they could increase the stability of BRA. The results indicat...

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Detalles Bibliográficos
Autores principales: Zheng, Yi, Jiang, Ling, Zhang, Chun-Zhi, Huang, Guo-Qing, Guo, Li-Ping, Xiao, Jun-Xia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658455/
https://www.ncbi.nlm.nih.gov/pubmed/36360005
http://dx.doi.org/10.3390/foods11213392

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658455/
https://www.ncbi.nlm.nih.gov/pubmed/36360005
http://dx.doi.org/10.3390/foods11213392

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