Results 61 to 70 of about 8,418 (233)
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 +3 more
wiley +1 more source
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 +2 more
doaj +1 more source
Therapeutic Application of Betalains: A Review
Plants, 2020 Anthocyanins, betalains, riboflavin, carotenoids, chlorophylls and caramel are the basic natural food colorants used in modern food manufacture. Betalains, which are composed of red–violet betacyanin and yellow betaxanthins, are water-soluble pigments ...
Elaheh Madadi +5 more
doaj +1 more source
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 +5 more
wiley +1 more source
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
wiley +1 more source
Biotechnological production of food colorants
, 2022 Bakalářská práce se zaměřuje na potravinářská barviva a jejich výrobu pomocí biotechnologických postupů. V práci jsou charakterizovány hlavní skupiny přírodních barviv a jejich využití v jednotlivých odvětvích potravinářského průmyslu.
Dudová, Pavlína
core
Journal of Chemists, Technologists and EnvironmentalistsFood 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 +4 more
doaj +1 more source
Food Chemistry International, EarlyView.Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana +4 more
wiley +1 more source
Food colorants: their past, present, and future
, 2018 Whether we are purchasing fresh vegetables from a market stall, ready meals from the supermarket, eating at home or in a five‐star restaurant, we use colour to tell us what to expect in terms of taste, nutrition and safety.
Richard S. Blackburn +3 more
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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