Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review

Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review

Color is an important parameter in food because it can be associated with quality. Since ancient times, natural dyes have been used in foods to make them attractive, but due to their poor stability to environmental factors and production processes, technologies emerged over time that led to getting...

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Bibliographic Details
Main Authors: Sulem Yali Granados-Balbuena, Vanesa Chicatto-Gasperín, Ericka Santacruz-Juárez, Erik Ocaranza-Sánchez, Carolina Ramírez-López, María Guadalupe García-Meza, Lilia Tapia-López, Raúl René Robles de la Torre, María Reyna Robles López
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Applied Food Research
Subjects:
Anthocyanins
Patents
Application
Food
Natural colorants
Technology
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000015

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http://www.sciencedirect.com/science/article/pii/S2772502224000015

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