Potential sources for lipid soluble food colorants from selected Malaysian traditional vegetables
Colour is one important characteristic to food products as it dictates consumers’ first perception on the foods’ flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, th...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia (UKM)
2015
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/43474/1/MJAS_1.pdf http://irep.iium.edu.my/43474/ http://www.ukm.my/mjas/v19_n1/pdf/Rashidi_19_1_32.pdf |
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