Desarrollo y caracterización de microcápsulas de pericarp de maíz rojo (Zea mays L.)

Autor: Fernandes, Amanda dos Santos, Fiorillo, Julia Agra, Aranha, Caroline Pereira Moura

Publikováno v: Research, Society and Development; Vol. 11 No. 12; e561111234750
Research, Society and Development; Vol. 11 Núm. 12; e561111234750
Research, Society and Development; v. 11 n. 12; e561111234750
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

In order to produce a food more attractive the food industry utilize dyes, which are one of the major classes of essential additives for food products. Regarding natural dyes, the anthocyanins are the one of the largest and main groups of pigments. M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7270f3f1d7a3e1ae296c7e8cc83ff257
https://rsdjournal.org/index.php/rsd/article/view/34750