Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a

Heloísa H S Almeida1, Lillian Barros2, João C M Barreira2

  • 1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-857 Bragança, Portugal; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil.

Food Chemistry
|May 10, 2018
PubMed

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