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Nature’s Palette: The Search for Natural Blue Colorants
Journal of Agricultural and Food Chemistry, 2014The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi.
Andrew G, Newsome +2 more
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A Colored Avocado Seed Extract as a Potential Natural Colorant
Journal of Food Science, 2011Abstract: There is an increasing consumer demand for and scientific interest in new natural colorants. Avocado ( Persea americana ) seed when crushed with water develops an orange color ( = 480 nm) in a time‐dependent manner.
Deepti, Dabas +3 more
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Color preference and perceived color naturalness of digital videos
SPIE Proceedings, 2006In this study, we examined the subjective attributes of color preference and perceived naturalness of digital videos when the chroma of the color content was varied. More specifically, the objectives were: (1) to determine how the scaling of color chroma affected the mean color preference rating and the mean naturalness rating across subjects and (2 ...
Chin Chye Koh +2 more
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2011
Electromagnetic waves can have many different wavelengths and frequencies in a range known as the electromagnetic spectrum, as illustrated in Fig. 1.1. Light is a narrow range of electromagnetic waves that the eye can detect. Different wavelengths of light produce different perceptions of color.
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Electromagnetic waves can have many different wavelengths and frequencies in a range known as the electromagnetic spectrum, as illustrated in Fig. 1.1. Light is a narrow range of electromagnetic waves that the eye can detect. Different wavelengths of light produce different perceptions of color.
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Natural Food Pigments and Colorants
Current Opinion in Food Science, 2016The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives. These compounds have drawn considerable attention in recent years, not because of their coloring properties, but due to their potential health-promoting effects.
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Color classification of natural color images
Color Research & Application, 1992AbstractThe present article describes a color classification method that partitions a color image into a set of uniform color regions. The input image data are first mapped from device coordinates into the CIE L*a*b* color space, an approximately uniform perceptual color space.
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A natural norm for color processing
1997We show that the geometrical framework, in which color images are considered as surfaces, results in a meaningful operator for enhancing color images. The area functional, or “norm”, captures the way we would like the smoothing process to act on the different color channels while exploring the coupling between them.
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Production of natural colorants by metabolically engineered microorganisms
Trends in Chemistry, 2022Cindy Pricilia Surya Prabowo +2 more
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