Ontology highlight
ABSTRACT:
SUBMITTER: Dias S
PROVIDER: S-EPMC7353562 | biostudies-literature | 2020 Jun
REPOSITORIES: biostudies-literature
Foods (Basel, Switzerland) 20200611 6
The aim of this work was to evaluate the color stability of betalain- and anthocyanin-rich extracts in yogurt-like fermented soy, in order to develop a preliminary understanding of how these pigments behave in this type of food system during storage for 21 days at 4 °C. Thus, the extracts of red beetroot, opuntia, hibiscus and red radish were integrated into the yogurt-like fermented soy in two different ways-directly after lyophilization, and encapsulated in nanosystems based in soybean lecithi ...[more]