Results 81 to 90 of about 8,418 (233)
Natural Food Colorants Obtained from Algae and Their Functional Properties
, 2021 Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use
Işıl İlter +3 more
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Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González +7 more
wiley +1 more source
E100-E199 food additives: the impact of the colorants from Islamic perspectives
, 2021 E100-E199 is referring to food colouring additives which have been coded by the European Union as an indication for their approval for the colorants safety aspects.
Othman, Rashidi +2 more
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Foods, 2020 Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization.
Moh Moh Zin +2 more
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Harnessing microbial power to degrade hydrocarbon‐based plastics
mLife, EarlyView.Abstract The growing global plastic waste crisis demands the development of urgent, effective, and sustainable solutions. While conventional recycling methods present intrinsic limitations, microbial biodegradation of plastic waste has emerged as a promising alternative.
Hui Li +4 more
wiley +1 more source
Attempt for percentile analysis of food colorants with photoacoustic method
, 2005 In this work the photoacoustic (PAS) method is applied in polyester-type polyurethane foam (PUF) doped with food colorants. Aiming to resolve binary mixtures of synthetic colorants such as Sunset Yellow, Tartrazine, Brilliant Blue and Amaranth, a single ...
E.C. Vidotti +4 more
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Aggregation‐induced enhanced emission for quantification of recycled content in automotive plastics
Polymer International, EarlyView.Quantifying recycled content in four automotive plastics using aggregation‐induced enhanced emission showed that performance was highly dependent on both polymer and additive chemistries. Abstract The use of plastics in the automotive industry is increasing due to their versatility, light weight and affordability.
Saleh S Soomro +2 more
wiley +1 more source
Coloration Technology, EarlyView.Abstract This study investigated the dyeability and functionality of silk dyed with curled dock leaf extract. The effects of sugar content and turbidity in the extracted dye solution on dyeing were analysed, along with K/S values and colour fastness, under varying temperatures and times.
Youngmi Park
wiley +1 more source
Stability of natural food colorants
, 2014 Cilj ovoga rada bio je odrediti utjecaj povišene temperature i vremena zagrijavanja te određene pH vrijednosti na stabilnost prirodnih prehrambenih bojila. Promjene parametara boje te apsorpcijski spektri određivani su pri 50° i 70°C nakon 0, 15, 30, 45,
Šaravanja, Nikolina
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