Dina Alhooei
Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
[ 1 ] - The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
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 of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus<...
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