Añibarro-Ortega, MikelRocha, RosianePinela, JoséPires, Tânia C.S.Abreu, Rui M.V.Saldanha, Ana LuísaAlves, Maria JoséNogueira, António José M.Ferreira, Isabel C.F.R.Barros, Lillian2023-03-202023-03-202021Añibarro-Ortega, Mikel; Rocha, Rosiane; Pinela, José; Pires, Tânia C.S.; Abreu, Rui M.V.; Saldanha, Ana Luísa; Alves, Maria José; Nogueira, António José M.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Red raspberry waste as a source of anthocyanin-rich food colorants: extraction process optimization and functionality assessment. In Lillian Barros; Bruno Melgar Castañeda; Carlos Seiti Hurtado Shiraishi (Eds.) 1st Natural products application: Health, Cosmetic and Food: book of Abstracts. Bragança978-972-745-286-6http://hdl.handle.net/10198/27832Food colorants are increasingly used in the food industry to preserve, improve or change the food color. While the quite controversial artificial colorants are widely used in this sector, the natural counterparts have been less selected in part due to the limited availability of options and stability issuesengFood colorantsRed raspberryResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyconference poster