Colored food emulsions - implications of pigment addition on the rheological behavior and microstructure
Coloring foods with natural pigments enables the development of attractive products with nutritional advantages. The overall objective of this work was to study the consequences of adding the pigments lutein (lipophylic) and phycocyanin (hydrophilic) on the rheological behavior of oil-in-water food...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/2433 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2433 |