Plant Food Dyes with Antioxidant Properties and Allergies-Friend or Enemy?

• मुख्य लेखकों: Kinga Lis (लेखक), Zbigniew Bartuzi (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2023-06-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storag...