Results 41 to 50 of about 6,593 (196)

Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review

Foods, 2022
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on ...
Mannur Ismail Shaik, Muhammad Farid Azhari, Norizah Mhd Sarbon   +2 more
doaj   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Green Natural Colorants

Molecules, 2019
Although there is no legal and clear definition of the term “natural food colorant”, the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments.
Isabel Viera, Antonio Pérez-Gálvez, María Roca   +2 more
doaj   +1 more source

Modeling of Color and Degradation of C‐Phycocyanin Extracted From Arthrospira platensis and Chlorogloeopsis HTF

Chemie Ingenieur Technik, EarlyView.
A nonlinear kinetic model was developed and successfully implemented, which describes the degradation of the protein C‐phycocyanin depending on temperature and pH value. C‐phycocyanin had been extracted from two different cyanobacteria. In addition to protein degradation, the fading of the typical blue color of this protein was included in the model ...
Martina Kießling, Knut Franke, Viggó Marteinsson, René Groben, Volker Heinz, Kemal Aganovic   +5 more
wiley   +1 more source

Decolorization of Disperse Dyes in Textile Polyester Recycling Using Activated Carbon

Chemie Ingenieur Technik, EarlyView.
Decolorization of disperse dyes from disodium terephthalate solutions is examined using two activated carbons with varying pore structures and surface properties. The potential impact of pore size distribution and surface charge on the adsorption process is assessed to support optimized adsorbent selection.
Charlotte Lücking, Mandy Paschetag, Stephan Scholl   +2 more
wiley   +1 more source

PREVALENCE OF FOOD COLORANTS IN REFRESHING NON-ALCOHOLIC BEVERAGES AND BEVERAGES INTENDED FOR CHILDREN

Journal of Chemists, Technologists and Environmentalists
Food colorants are additives commonly used in foods and beverages to compensate for color loss during processing and exposure to light, air, moisture, and temperature variations.
Dragana Ilić Udovičić, Aleksandra Vasić Popović, Jelena Đuričić Milanković, Ivana Jevtić, Kosana Popović   +4 more
doaj   +1 more source

Chemical engineering as an essential element of industrial biotechnology in Mexico: New aims in research and university education

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract On the centennial of higher education in Chemical Engineering in Mexico, it is pertinent to revisit the key stages that have contributed to its consolidation as a vital discipline for the nation's scientific and technological advancement. Although the initial mission of chemical engineering education was primarily oriented toward the training ...
Agustín López Munguía, Octavio T. Ramírez, Rafael Vazquez‐Duhalt, Eduardo Bárzana   +3 more
wiley   +1 more source

One century of teaching, research, and innovation in chemical engineering in Mexico: The role of chemical engineering in the background and future of polymer science and industrial production in Mexico

The Canadian Journal of Chemical Engineering, EarlyView.
Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas, Alberto Rosas‐Aburto, Eduardo Vivaldo‐Lima   +2 more
wiley   +1 more source

Transition Metal Compounds as Thermochromic Materials: Classification, Properties, Limitations, and Applications

EcoEnergy, EarlyView.
This review systematically examines how different transition metal compounds—such as binary and multinary metal oxides, halides, sulfides, and salts—exhibit thermochromism based on the d‐electron configurations of their transition metal cations. It focuses on three main mechanisms of thermochromism: phase transition, charge transfer, and bandgap change.
Jie Wang, Shan Wang, Long Yuan, Ling Zuo, Hui Qi, Changmin Hou   +5 more
wiley   +1 more source

Spectroscopic Studies of Food Colorings [PDF]

World Journal of Chemical Education, 2019
In chemical education, it is often a challenge to understand the basic principles of spectroscopic techniques due to missing connections to the real world. Therefore, the present contribution offers context-based applications of UV/Vis spectroscopy for analytics of food colorings with which learners can improve their skills regarding this method.
Gräb, Patrick, Geidel, Ekkehard
openaire   +2 more sources