Application of natural pigments in ordinary cooked ham

HIGHLIGHTS

• who: Sandra Dias and colleagues from the Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar have published the research: Application of Natural Pigments in Ordinary Cooked Ham, in the Journal: Molecules 2020, 25, x FOR PEER REVIEW of /2020/
• what: Considering all these facts, this work investigated the possibility of obtaining a carmine/pink color in ordinary cooked ham by applying natural dyes from the three plant species mentioned above, namely red radish, red beetroot, and hibiscus.
• how: The experiments with red beetroot were carried out with the non . . .
  

   

  

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