Results 61 to 70 of about 30,389 (284)
Estudi de l'efecte de diversos factors sobre el contingut de vitamina C del suc de taronja [PDF]
, 2011 El contingut de vitamina C en sucs de fruita es pot determinar mitjançant una volumetria redox amb el colorant 2,6-diclorofenol indofenol. Aquesta pràctica de laboratori es pot transformar en un petit treball d'investigació sobre la influència que tenen ...
Hernández Santadaría, José Ángel
core +2 more sources
European Journal of Organic Chemistry, EarlyView.Near‐infrared fluorescent pH indicators based on perylenediimide were constructed in a modular receptor–spacer–fluorophore–spacer–receptor format with heterocyclic amino moieties at the bay positions. Counterintuitively, the dibrominated intermediate with two heavy atoms is more emissive than the heterocyclic compounds.
Luke Camenzuli +4 more
wiley +1 more source
Non-invasive Analyses of Ancient Ceramics Colorants
Croatica Chemica Acta, 2015 Present research exploits the benefits of the non-invasive and non-destructive spectroscopic methods in order to characterize the pigments which constitute the colorants found on ancient ceramic pieces.
Igor Lukačević, Dragana Rajković
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies
FoodsGummy candies rely on sugar, gelatin, and synthetic colorants, but rising demand for natural alternatives makes replacement essential. Interactions between natural additives and main components (gelatin, sucrose), especially their effects on color and ...
Omer Said Toker +4 more
doaj +1 more source
ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
Food ScienTech Journal, 2019 On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food.
Winda Nurtiana
doaj +1 more source
Utilization dyeing process of coffea pigment as superhydrophobic coating on fabric application [PDF]
, 2020 Synthetic pigments and dyes was frequently used for textile products in order to fulfill the customers demand because it is less expensive and high durability compared to natural pigments or dyes. Therefore, the contribution of synthetic dyes waste water
Mahmood, Salwa +3 more
core
Characterization and digital restauration of XIV-XV centuries written parchments by means of non-destructive techniques. Three case studies [PDF]
, 2018 Parchment is the primary writing medium of the majority of documents with cultural importance. Unfortunately, this material suffers of several mechanisms of degradation that affect its chemical-physical structure and the readability of text.
Pronti, L. +5 more
core +3 more sources
Color categories and color appearance [PDF]
Cognition, 2012 We examined categorical effects in color appearance in two tasks, which in part differed in the extent to which color naming was explicitly required for the response. In one, we measured the effects of color differences on perceptual grouping for hues that spanned the blue-green boundary, to test whether chromatic differences across the boundary were ...
Michael A, Webster, Paul, Kay
openaire +2 more sources
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source