Results 11 to 20 of about 4,410,961 (231)
ANTHOCYANIN AS NATURAL COLORANT: A REVIEW [PDF]
Food ScienTech Journal, 2019 On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food.
Winda Nurtiana
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CAROTENOIDS AS NATURAL COLORANT : A REVIEW [PDF]
Food ScienTech Journal, 2020 Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added.
Fany Dwi Wahyuni +2 more
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant.
Chaalal Makhlouf +2 more
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Naturalness and aesthetics of colors – Preference for color compositions perceived as natural
Vision Research, 2021 What makes a colored image, e.g. an abstract painting or a landscape, look pleasing? We hypothesized that a preference for complex color compositions, such as paintings and images of natural scenes, might be related to how natural the colors are perceived.
Sérgio M.C. Nascimento +2 more
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Designing Digital Color Library as Inventory Media for The Natural Dye of Indonesian Traditional Textile (Study Case: Classical Batik of Yogyakarta) [PDF]
E3S Web of Conferences, 2023 Textile coloring using natural colorant has its own unique value on each color results as well as in the color-making creation process itself. In addition to the decorative elements, Indonesian traditional textile also has distinct signature textile ...
Firmansyah Almira
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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. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one
Isabel Viera +2 more
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Mirror-Stamping: A new TLC-SERS method for color authentication
Talanta Open, 2023 Adulteration of natural colorants with artificial ones compromises the authenticity, quality, and safety of food products. It is significant for food companies to check the raw colorant ingredients to avoid potential adulteration.
Haochen Dai, Lili He
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Biopolymer-based encapsulation of anthocyanins as reinforced natural colorants for food applications
Journal of Agriculture and Food Research, 2023 Anthocyanins are natural colorants receiving increasing interests from food industry due to their variety of colors and health benefits. However, the instability of anthocyanins against environmental stress may limit their applications, which could be ...
Minghao Jiang, Yue Zhang
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Rona Teknik Pertanian, 2021 Abstrak. Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai warna ungu yang menarik dan kaya antioksidan.
Hotman Manurung +2 more
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Frontiers in Plant Science, 2022 Growing consumer demands for healthier foods have evoked trends in the food industry to replace synthetically produced colorants with naturally derived alternatives.
Jay E. Howard +2 more
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