Universidad Miguel Hernández de Elche-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2023

  1. Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

    Food Bioscience, Vol. 56

2022

  1. Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

    LWT, Vol. 172

2015

  1. Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 6, pp. 1283-1293