Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 523-526

  Calvo, Carlos ^a   Salvador, Ana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Colour; Gel; Gelatine; Monascus; Natural colorants

Indexed keywords

COLOR; GELATION;

CARRAGEENANS; COMPARATIVES STUDIES; GELATIN; GELLING AGENTS; MONASCUS; NATURAL COLORANTS; ORANGE-RED;

GELS;

CARRAGEENAN; COLCHINEAL; FOOD DYE; GELATIN; GELLING AGENT; MONASCUS; SUGAR; UNCLASSIFIED DRUG; XANTHAN;

ARTICLE; CALORIMETRY; COLOR; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); FOOD PROCESSING; GEL; MEASUREMENT;

MONASCUS;

EID: 0036837941     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00132-1     Document Type: Article

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