Results 91 to 100 of about 4,431,264 (193)

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. [PDF]

, 2015
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of
Heber, David, Henning, Susanne M, Huang, Jianjun, Lee, Ru-Po, Li, Zhaoping, Zerlin, Alona, Zhang, Yanjun   +6 more
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Spectral reflectance and transmittance prediction model for stacked transparency and paper both printed with halftone colors

, 2012
International audienceWhen a transparency printed with a first halftone color is deposited on top of a paper printed with a second halftone color, we obtain a third color that we are able to predict in both reflectance and transmittance modes, thanks to ...
Hébert, Mathieu, Machizaud, Jacques
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Eliminació d'Acid Yellow 25 i Acid Blue 92 mitjançant el mètode de la coagulació - floculació [PDF]

, 2008
La indústria tèxtil genera cada any milers de tones d’efluents residuals amb components colorants procedents del propi procés de tintat. Per tal d’evitar abocaments d’aquests residus al riu o mar, és necessari tractar aquests efluents per tal d ...
Murcia Comas, Rosa
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Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production

Food Frontiers
The food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins ...
Shaohua Zeng, Shuang Lin, Rong Jiang, Jinrong Wei, Ying Wang   +4 more
doaj   +1 more source

Pigment Production by Pseudofusicoccum sp.: Extract Production, Cytotoxicity Activity, and Diketopiperazines Identified

Microorganisms
Filamentous fungi are among the most commonly used microorganisms for producing various metabolites including dyes. Ensuring the safety of products derived from microorganisms is always essential.
Bianca Vilas Boas Alves, Letícia Jambeiro Borges, Samira Abdallah Hanna, Milena Botelho Pereira Soares, Daniel Pereira Bezerra, Laysa Lanes Pereira Ferreira Moreira, Warley de Souza Borges, Ricardo Wagner Dias Portela, Clara Couto Fernandez, Marcelo Andrés Umsza-Guez   +9 more
doaj   +1 more source

Environmental effects of natural dyes and syntetic dyes: a comparison [PDF]

, 2020
Dyes is important to add colorant on fabrics. The dyeing process makes a fabric colourful and attractive. However, the waste disposed by dyeing process was hazard to environment especially synthetic dyes.
Jalil, Anis Jazira, Mahmood, Salwa, Marsi, Noraini, Mathava, Kumudha   +3 more
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Porphyridum Cruentum as a natural colorant in chewing gum

Food Science and Technology, 2019
On this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment
O. S. Toker
semanticscholar   +1 more source

Microencapsulation by Spray Drying of Bioactive Compounds: A Comparison Between Pulp or Acidified Extract of Jussara Fruit (Euterpe edulis Martius)

Plants
The present study aims to evaluate the best way to use the fruit of the Jussara Palm (Euterpe edulis Martius), whether as pulp or acidified extract, in microencapsulation by spray drying, to develop a natural dye with attractive, stable color ...
Isabela Carolina Ferreira da Silva, Silvio Claudio da Costa, Grasiele Scaramal Madrona, Rita de Cássia Bergamasco   +3 more
doaj   +1 more source

Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt. [PDF]

ACS Omega, 2022
Tavlasoglu M, Ozkan G, Capanoglu E.
europepmc   +1 more source

Les colorants rouges d'origine naturelle [PDF]

, 1974
Revue des colorants d'origine extractive, minéraux, animaux et végétaux, composition chimique, possibilité d'emploi. Les plus intéressants sont passés en revue. Codification et règlementation de 1964 à 1974.
Dupaigne, P.
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