Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant

VIZIREANU, Camelia; STURZA, Andrei; MOTRUC, Natalia; CIOBANU, Corina

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dc.contributor.author	VIZIREANU, Camelia
dc.contributor.author	STURZA, Andrei
dc.contributor.author	MOTRUC, Natalia
dc.contributor.author	CIOBANU, Corina
dc.date.accessioned	2020-06-16T09:47:33Z
dc.date.available	2020-06-16T09:47:33Z
dc.date.issued	2012
dc.identifier.citation	VIZIREANU, Camelia, STURZA, Andrei, MOTRUC, Natalia et al. Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant. In: modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, Vol. 2, pp. 204-210. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/8920
dc.description.abstract	Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of this research was to elucidate the influence of the substitution of synthetic colorants (carmoisine ) with extracts of grape anthocyanes on the organoleptic, physicochemical and antioxidant properties of some confectionery products ( marmalade, jellies).	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	antioxidants	en_US
dc.subject	natural colourants	en_US
dc.subject	colourants	en_US
dc.subject	grape seeds anthocyanins	en_US
dc.title	Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant	en_US
dc.type	Article	en_US