Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stability
Natural coloring extracts from agri-products had been proven rich in polyphenols, carotenoids and flavonoids, with enormous potential to be used as food colorant. In the present study, pasta products were prepared with onion peel color extract (0, 2, 4, 6, and 8 %) which led to remarkable increment...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000504 |
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