Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels

Food Research International

Volumn 51, Issue 1, 2013, Pages 274-282

  Buchweitz, M ^a   Brauch, J ^a   Carle, R ^a   Kammerer, D R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Agar agar; Blue food colorant; Elderberry; Pectin; Purple carrot; Red cabbage

Indexed keywords

AGAR-AGAR; ELDERBERRY; FOOD COLORANTS; PECTIN; PURPLE CARROT; RED CABBAGES;

ALGAE; ANTHOCYANINS; CHELATION; COLOR; DAIRY PRODUCTS; FOOD ADDITIVES; POLYSACCHARIDES;

GELS;

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; SAMBUCUS;

EID: 84872369581     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.030     Document Type: Article

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