Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases
The use of natural colourings in food products presents nutritional advantages, and certain pigments are associated with functional properties, e.g. antioxidant effects. This can be very advantageous in food products with high fat contents like mayonnaises. The aim of this work was to study the effe...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/2429 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2429 |