Results 171 to 180 of about 4,938 (215)

The effect of annatto on insulin binding properties in the dog

Phytotherapy Research, 2005
Various plants are used in Caribbean folklore for the treatment of a variety of illnesses including diabetes mellitus. Preliminary investigations of several crude plant extracts have indicated that the annatto (Bixa orellana), among others, does in fact exhibit hypoglycaemic properties.
K R M, Russell, E Y St A, Morrison, D, Ragoobirsingh   +2 more
openaire   +2 more sources

HPLC and spectrophotometric determination of annatto in cheese

European Food Research and Technology, 2002
A rapid and simple method for the detection of E 160b (annatto) in cheese and other milk products is described. After extraction with acetone, the two main components bixin and norbixin are separated from fat and β-carotene by solid-phase extraction (SPE). Both sample preparation and determination are made without halogenated solvents.
Armin Bareth, Walter Strohmar, Erwin Kitzelmann   +2 more
openaire   +1 more source

Production of annatto concentrates in spouted beds

The Canadian Journal of Chemical Engineering, 1992
AbstractAnnatto is composed of a natural reddish‐yellow pigment, which is commonly used in the food, cosmetic and pharmaceutical industries. This pigment is easily extracted from Bixa orellana seeds by particle impact and attrition rather than by solvent extraction. Seeds must be dried at a safe temperature to preserve the pigment quality.
G. Massarani, M. L. Passos, D. W. Barreto   +2 more
openaire   +1 more source

Notes on the Cultivation of Annatto

1925
Malayan Agricultural Journal, Volume 13, Issue 10, pp.
openaire   +1 more source

Antioxidant properties of annatto carotenoids

Food Chemistry, 2003
Abstract The antioxidant effects of β-carotene, oil-soluble (bixin) and water-soluble (norbixin) annatto preparations and mixtures of these carotenoids with virgin olive oil polar extract were assessed in bulk olive oil and oil-in-water emulsions stored at 60 °C. Norbixin was the only carotenoid that inhibited the oxidative deterioration of lipids in
openaire   +1 more source

Zur Kenntnis des Annatto-Farbstoffes

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1951
Annatto-Samen und Annatto-Butterfarbe enthalten Bixin neben Carotin und anderen gelb gefarbten hypophasischen Carotinoiden. Bei der Molekulardestillation der Butterfarbe geht der Hauptanteil des Bixins als olige Losung bei einer Temperatur von 140–170° C uber, wobei ein Teil des Farbstoffes zersetzt wird.
W. Diemair, R. Zacharias
openaire   +1 more source

Über den Farbstoff in Annatto-Butterfarben

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1953
Aus den Absorptionsmessungen ergab sich, das die Butterfarbenpraparate qualitativ gleich aber quantitativ verschieden zusammengesetzt sind und verschiedene Mengen an reinem Bixin enthielten. Durch Erwarmen des Bixins in verschiedenen Medien werden Umbildungsprodukte gebildet, eins der zuerst gebildeten besas Absorptionsmaxima wie die der ...
Simon Iversen, Jörgen Lam
openaire   +1 more source

Annatto: a natural choice.

Biologist (London, England), 2001
Annatto is a pigment derived from the seeds of Bixa orellana. It has been used from antiquity in South America and for over 100 years in Europe. It is now an important safe additive for a wide range of food, partly finding favour due to its natural origin.
openaire   +1 more source

BROMATOLOGICAL ANALYSIS OF ANNATTO (Bixa orellana L.) SEEDS

Agro Productividad
Objective: to carry out a bromatological and physicochemical analysis of local annatto seeds and a commercialpaste.Materials and Methods: local annatto seeds to which a physicochemical analysis was carried out whereash, humidity (weight difference), dry matter, proteins were determined.
Avalos-Fernández J., M., Del Rivero-Bautista, N., Hernández-Nataren, E., Acosta-Pech, R. G., Pereyra-Susan, J. P   +4 more
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179. Annatto as a cheese colour

Journal of Dairy Research, 1938
Standardization of annatto in aqueous solution has been shown to be unsound, and it has been recommended that standardization be carried out on the basis of the depth of colour produced in cheese itself.A paper colour standard resembling the German butter standard has been suggested for cheese, the same standard being suitable for the evaluation of ...
openaire   +1 more source