The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , December 2019, , Pages 107-112

Abstract
  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More