Stability of Betacyanin Pigments and Antioxidants in Ayrampo (Opuntia soehrensii Britton and Rose) Seed Extracts and as a Yogurt Natural Colorant

Journal of Food Processing and Preservation

Volumn 40, Issue 3, 2016, Pages 541-549

  Caldas Cueva, Juan P ^a   Morales, Paola ^a   Ludeña, Fanny ^a   Betalleluz Pallardel, Indira ^a   Chirinos, Rosana ^a   Noratto, Giuliana ^b   Campos, David ^a  

^a UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANTIOXIDANTS; DAIRY PRODUCTS; FOOD STORAGE; FUNCTIONAL FOOD; PLANTS (BOTANY); STABILITY;

ANDEAN REGION; ANTIOXIDANT CAPACITY; AQUEOUS EXTRACTS; COLOR RETENTION; FAT CONTENTS; GROWING MARKETS; NATURAL COLORANTS; TOTAL PHENOLIC COMPOUNDS;

PIGMENTS;

EID: 84947727994     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12633     Document Type: Article

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