Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins.

Miyagusuku-Cruzado, G; Jiménez-Flores, R; Giusti, M M

Miyagusuku-Cruzado, G; Jiménez-Flores, R; Giusti, M M.

Afiliação

Miyagusuku-Cruzado G; Department of Food Science and Technology, The Ohio State University, Columbus 43210-1007.
Jiménez-Flores R; Department of Food Science and Technology, The Ohio State University, Columbus 43210-1007.
Giusti MM; Department of Food Science and Technology, The Ohio State University, Columbus 43210-1007. Electronic address: giusti.6@osu.edu.

J Dairy Sci ; 104(6): 6449-6462, 2021 Jun.

Article em En | MEDLINE | ID: mdl-33773783

Assuntos

Corantes de Alimentos; Vitis; Animais; Antocianinas; Cor; Lactoglobulinas; Proteínas do Soro do Leite

Palavras-chave

anthocyanin; complexation; whey protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vitis / Corantes de Alimentos Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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