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Effects of natural pigments from flowers and leaves in non-heat-treated foods Cover

Effects of natural pigments from flowers and leaves in non-heat-treated foods

Ovidius University Annals of Chemistry
Volume 36 (2025): Issue 1 (January 2025)
By: Ana Leahu,  Sorina Ropciuc,  Cristina Ghinea,  Cristina Damian and  Laura Carmen Apostol  
Open Access
|May 2025

Authors

Ana Leahu

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Sorina Ropciuc

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Cristina Ghinea

cristina.ghinea@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Cristina Damian

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Laura Carmen Apostol

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2025-0005 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 42 - 50
Submitted on: Jan 16, 2025
Accepted on: Mar 22, 2025
Published on: May 4, 2025
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
anthocyanins,
chlorophylls,
food colors,
pigments,
texture
Related subjects:
Chemistry,
Chemistry, other

© 2025 Ana Leahu, Sorina Ropciuc, Cristina Ghinea, Cristina Damian, Laura Carmen Apostol, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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