Results 201 to 210 of about 8,418 (233)
Some of the next articles are maybe not open access.
Natural Food Pigments and Colorants
Current Opinion in Food Science, 2016The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives. These compounds have drawn considerable attention in recent years, not because of their coloring properties, but due to their potential health-promoting effects.
openaire +1 more source
2007
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health.
openaire +1 more source
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health.
openaire +1 more source
Bio-synthesis of food additives and colorants-a growing trend in future food
Biotechnology Advances, 2021Lichao Sun, Fengjiao Xin, Hal S Alper
exaly