Results 21 to 30 of about 17,897 (255)
Categorizing natural color distributions
Vision Research, 2018 This repository contains the data for the accompanying paper, "Categorizing natural color distributions", published in Vision Research's Special Issue, "Cone opponency and beyond". We have made the leaf images (and their manipulations), the masks used for processing them, and the observer data available for public use.
Milojevic, Zarko +3 more
openaire +2 more sources
ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
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
doaj +1 more source
Indigo in the nanochannels of zeolite L : towards a new type of colorant [PDF]
, 2018 A host-guest based colorant was synthesized by intercalating indigo molecules into the nanochannels of zeolite L (ZL). Reductive washing thereby ensured the efficient and selective removal of non-intercalated indigo molecules.
Brühwiler, Dominik +7 more
core +1 more source
Natural Food Colorants Obtained from Algae and Their Functional Properties
Turkish Journal of Agriculture: Food Science and Technology, 2017 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 Ilter +3 more
doaj +1 more source
Macroscale multimodal imaging reveals ancient painting production technology and the vogue in Greco-Roman Egypt. [PDF]
, 2017 Macroscale multimodal chemical imaging combining hyperspectral diffuse reflectance (400-2500 nm), luminescence (400-1000 nm), and X-ray fluorescence (XRF, 2 to 25 keV) data, is uniquely equipped for noninvasive characterization of heterogeneous complex ...
Delaney, John K +3 more
core +2 more sources
Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Foods, 2023 In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects ...
Erika N. Vega +4 more
doaj +1 more source
Applied Sciences, 2020 The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources.
Osama M. Darwesh +4 more
doaj +1 more source
Microwave Assisted Appraisal of Neem Bark Based Tannin Natural Dye and its Application onto Bio-mordanted Cotton Fabric [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2020 The current study is aimed to utilize the microwave for isolation of colorant from neem bark and its application onto chemical & bio-mordanted cotton fabric.
Shahid Adeel +6 more
doaj +1 more source
Utilization dyeing process of coffea pigment as superhydrophobic coating on fabric application [PDF]
, 2020 Synthetic pigments and dyes was frequently used for textile products in order to fulfill the customers demand because it is less expensive and high durability compared to natural pigments or dyes. Therefore, the contribution of synthetic dyes waste water
Mahmood, Salwa +3 more
core
Betalains in some species of the amaranthaceae family: A review [PDF]
, 2018 Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Ali +31 more
core +2 more sources