Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

BACKGROUND: The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natu...

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Detalles Bibliográficos
Autores principales: Soliman, Ibrahim A., Hasanien, Yasmeen A., Zaki, Amira G., Shawky, Hany A., Nassrallah, Amr A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9801527/
https://www.ncbi.nlm.nih.gov/pubmed/36581795
http://dx.doi.org/10.1186/s12866-022-02734-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9801527/
https://www.ncbi.nlm.nih.gov/pubmed/36581795
http://dx.doi.org/10.1186/s12866-022-02734-4

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