New coloring strategy for dairy products using anthocyanin extracts from edible flowers
Among dairy fermented products, yogurt is certainly one of the most popular, being consumed worldwide due to its organoleptic and nutritional properties.1 Nevertheless, some of the yogurts available in the market are prepared with artificial colorants, and the recent concerns with the safety of thes...
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | por |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/24057 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/24057 |