Results 51 to 60 of about 8,418 (233)
Food Science and Human Wellness, 2018 In order to improve appetite, attract consumers and even conform to the food culture, food coloring has become one of the necessary links in modern food processing.
Wei-Sheng Lin +5 more
doaj +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
Colorants based on renewable resources and food-grade colorants for application in thermoplastics
, 2004 A series of colorants based on renewable resources and food-grade colorants have been evaluated for use in polypropylene (PP) and polyvinylchloride (PVC).
Oever, M.J.A., van den +3 more
core +2 more sources
Current Plant Biology, 2022 Natural colorants/pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been generally used in the food industry as coloring agents.
Esra Gençdağ +4 more
doaj +1 more source
Journal of Applied Polymer Science, EarlyView.Polyurethane films were prepared from andiroba (Carapa guianensis) and buriti (Mauritia flexuosa) oil‐derived polyols, emphasizing their potential as bio‐based materials. UV–Vis analysis indicates the retention of carotenoid‐related chromophoric features within the polymer matrix.
João A. P. da Silva +5 more
wiley +1 more source
Compliance of Lebanese Pickling Industry with Lebanese and International Standards
Turkish Journal of Agriculture: Food Science and Technology, 2020 In light of recent news reporting the use of banned colorants in Lebanese-made pickled turnips exported to the European Union (EU) by the Rapid Alert System of Food and Feed (RASFF), The Lebanese Consumer Protection Association tested samples of pickled ...
Sami Tlais +3 more
doaj +1 more source
Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC
Shipin gongye ke-ji, 2022 A method for the determination of tartrazine, xinhong, amaranth, indigo, ponceau S, carmine, quinoline yellow, sunset yellow, temptation red, bright blue, acid red 44, acid red, food red 1, orange yellow 1, acid red 50, patent blue V, erythrin, acid ...
Dan RAN +6 more
doaj +1 more source
Synthesis and Optical Properties of Diboron Complexes of 1,4‐Anthraquinone Derivatives
Chemistry – A European Journal, EarlyView.1,4‐Diboron complexes exhibit near‐infrared fluorescence, in contrast to non‐emissive 1,5‐diboron analogues. Fluorescence quantum yields decrease with increasing electron‐donating substituents, attributed to enhanced nonradiative decay via intramolecular PeT.
Yasuhiro Kubota +10 more
wiley +1 more source
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 +5 more
wiley +1 more source
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 +2 more
doaj +1 more source