Pigments from microalgae and microorganisms: Sources of food colorants
, 2008 International audienceA review focusing on research works in the field of food colorants over the past 10 uears. Innovations will improve the economy of pigment prodn. by isolating new or creating better microorganisms by improving the processes.
Dufossé, Laurent
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Modeling UV/Vis Absorption Spectra of Food Colorants in Solution: Anthocyanins and Curcumin as Case Studies. [PDF]
MoleculesGómez S, Lafiosca P, Giovannini T.
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A Comparative Study of Advanced Stationary Phases for Fast Liquid Chromatography Separation of Synthetic Food Colorants. [PDF]
Molecules, 2018 Lhotská I, Solich P, Šatínský D.
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Elaboration the technology of reseiving food colorants with raw materials
, 2018 Sharova I. Elaboration the technology of reseiving food colorants with raw materials / I. Sharova ; sci. adviser S. Kolesnichenko // Збірник наукових праць молодих учених, аспірантів та студентів / Одес. нац. акад. харч. технологій ; гол. ред. Б.
Sharova, I.
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Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues. [PDF]
FoodsTzanova MT +5 more
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New Findings Regarding the Effects of Selected Blue Food Colorants (Genipin, Patent Blue V, and Brilliant Blue FCF) on the Hemostatic Properties of Blood Components In Vitro. [PDF]
NutrientsOlas B +3 more
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Squid pen chitin chitooligomers as food colorants absorbers. [PDF]
Mar Drugs, 2015 Liang TW, Huang CT, Dzung NA, Wang SL.
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Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]
Food Sci Nutrde Oliveira ZB +7 more
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Editorial: Advances in microbial-based solutions: food coloring, flavoring and fragrance. [PDF]
Front MicrobiolDufossé L, Kumar R, Kossalbayev BD.
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