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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Bibliographic Details
Main Author: Pires, Tânia C.S. (author)
Other Authors: Corrêa, Rúbia C.G. (author), Dias, Maria Inês (author), Barros, Lillian (author), Barreira, João C.M. (author), Santos-Buelga, Celestino (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:por
Published: 2021
Subjects:
Edible flowers
Anthocyanin extracts
Online Access:http://hdl.handle.net/10198/24057
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24057

Internet

http://hdl.handle.net/10198/24057

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