Thermal Stability of Selected Natural Red Extracts Used as Food Colorants

Plant Foods for Human Nutrition

Volumn 68, Issue 1, 2013, Pages 11-17

  Fernández López, José A ^a   Angosto, José M ^a   Giménez, Pedro J ^a   León, Gerardo ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Color parameters; Food colorants; Natural red extracts; Thermal degradation

Indexed keywords

BETA VULGARIS SUBSP. VULGARIS; BRASSICA OLERACEA VAR. CAPITATA; HIBISCUS; OPUNTIA; SAMBUCUS;

EID: 84874646095     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0337-1     Document Type: Article

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