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Caracterización fisicoquímica del extracto de muicle (Justicia spicigera Schechtendal) y su adición exógena en un sistema alimentario (tortilla de maíz)

Beschreibung:	There is currently a growing demand for functional foods containing ingredients and additives (natural colorants), but the latter are expensive and difficult to standardize since they come from a vegetable source (fruits, vegetables, flowers, among others), as they depend on seasonality, growing conditions and extraction methods. In Mexico, there are...
Fach:	Acanthaceae, Food industry and trade, Antocianinas, Industria alimentaria, Acantáceas, and Anthocyanins
Schöpfer:	Álvarez Poblano, Lurdes Adriana
Mitwirkender:	Cruz Sosa, Francisco, Román Guerrero, Angélica, Álvarez Ramírez, José de Jesús, Reyes Arreozola, María Isabel, Rodríguez Huezo, María Eva, and Vernon Carter, Eduardo Jaime
Herausgeber:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
Sprache:	spa
Año de publicación:	2022
Rechte:	Acceso Abierto
Lizenz:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
Identifikator:	https://doi.org/10.24275/uami.q811kj92g