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Synthesis, characterization and application of microbial pigments in foods as natural colors
Critical Reviews in Food Science and NutritionColorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants.
Gopinath, Mummaleti +3 more
openaire +2 more sources
Energy, Environment, and Sustainability, 2018
Bishwambhar Mishra +2 more
semanticscholar +1 more source
Bishwambhar Mishra +2 more
semanticscholar +1 more source
Fungi as a Potential Source of Pigments: Harnessing Filamentous Fungi
Frontiers in Chemistry, 2020Xavier A Conlan, Mayurika Goel
exaly
Production of microbial pigments utilizing agro-industrial waste: a review
, 2015R. Panesar, Shubhneet Kaur, P. Panesar
semanticscholar +1 more source
Self‐assembling bile pigments for cancer diagnosis and therapy
Aggregate, 2021Ruirui Xing, Xuehai Yan
exaly
Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids
Plant Journal, 2008Nobuhiro Sasaki +2 more
exaly