Results 261 to 270 of about 52,720 (335)

Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization. [PDF]

Foods
Vega EN, González-Zamorano L, Cebadera E, Barros L, Pires TCSP, Molina AK, da Silveira TFF, Vidal-Diez de Ulzurrun G, Tardío J, Cámara M, Fernández-Ruiz V, Morales P.   +11 more
europepmc   +1 more source

Color standards and color nomenclature,

, 1912
openaire   +2 more sources

Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy. [PDF]

Food Chem X
Seth R, Fiecke C, Ma G, Perkins-Veazie P, Cavagnaro P, Ferruzzi MG, Iorizzo M.   +6 more
europepmc   +1 more source

Unlocking the secrets of ancient Texas cave paintings. [PDF]

Sci Adv
Whitley DS.
europepmc   +1 more source

Extraction and Analysis of Natural Color From Beetroot (<i>Beta vulgaris</i> L.) Using Different Techniques, and Its Utilization in Ice Cream Manufacturing. [PDF]

Food Sci Nutr
Khalil S, Laaraj S, Firdous N, Farooq U, Bouhrim M, Herqash RN, Shahat AA, Hussain A, Mouhaddach A, Eto B, Batool A, Bibi B, Ayesha A, Arshad F, Elfazazi K.   +14 more
europepmc   +1 more source

<i>Clitoria ternatea</i>: Perspectives on Its Application in Foods and Potential Health Benefits. [PDF]

Plants (Basel)
Maia NMA, Andressa I, Cunha JS, Costa NA, de Oliveira EB, Leite Júnior BRC, Vieira ÉNR.   +6 more
europepmc   +1 more source

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Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

Food Research International, 2022
A similar color change to meat would promote the appetite of consumers for meat analogs. In this study, three-dimensional (3D) printable colorant-containing meat analogs were developed to mimic the red and brown color of meat before and after cooking ...
Hyun Jin Park
exaly   +2 more sources

Recent advances in Ponceau dyes monitoring as food colorant substances by electrochemical sensors and developed procedures for their removal from real samples

Food and Chemical Toxicology, 2022
Ponceau dyes are one of the food coloring materials that are added to various pharmaceutical, health and food products and give them an appearance. These dyes contain contaminants such as Benzidine, 4-Aminobiphenyl, and 4-Aminoazobenzene that are safe in
Masoumeh Ghalkhani, Najmeh Zare, Fatemeh Karimi   +2 more
exaly   +2 more sources

Carbon-dot dispersal in PVA thin film for food colorant sensing

Journal of Environmental Chemical Engineering, 2020
Synthetic food colorant is commonly found in food products such as candies, beverages, pastry and dairy products. Excessive consumption of synthetic food colorant especially tartrazine may cause health problems.
Choe Peng Leo, S M N Arosha Senanayake
exaly   +2 more sources

Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review.

Advances in Colloid and Interface Science, 2023
As a current trend of fabricating healthier products, food manufacturing companies seek for natural-based food colorant aiming to replace the synthetic ones, which apart from meeting sensorial and organoleptic aspects, they can also act as health ...
Dante Ferreyra-Suarez, Leonardo Paredes‐Vargas, S. Jafari, Octavio García-Depraect, Roberto Castro-Muñoz   +4 more
semanticscholar   +1 more source