Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

Custódio Lobo Roriz; João C.M. Barreira; Patrícia Morales; Lillian Barros; Isabel Cristina Fernandes Rodrigues Ferreira

doi:10.1016/j.lwt.2018.02.009

Back

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

Article 2018 en

Discussion(0)

No comments yet. Be the first to comment.

Related publications

Article2017

Gomphrena globosa L. as a source of natural pigments: characterization in betacyanins

Custódio Lobo Roriz, Lillian Barros, Aida Maria Oliveira Carvalho, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira

Article2020

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

Custódio Lobo Roriz, Sandrina A. Heleno, Márcio Carocho, Paula Rodrigues, José Pinela, María Inês Días, Isabel Fernandes, Maria Filomena Barreiro, Patrícia Morales, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira

Article2017

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology

Custódio Lobo Roriz, Lillian Barros, Miguel A. Prieto, Patrícia Morales, Isabel Cristina Fernandes Rodrigues Ferreira

Article2016

Extraction of betacyanins from Gomphrena globosa L. flowers: choosing na acid as adjuvant

Custódio Lobo Roriz, Ana Maria Carvalho, Patrícia Morales, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira

Article2015

Tocopherols as bioactive compounds in different cultivars of Gomphrena globosa L.

Ângela Liberal, Carla Pereira, Filomena Adega, Lillian Barros, Isabel Cristina Fernandes Rodrigues Ferreira