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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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Colorful Nature, Colorful Chemistry
University Chemistry, 2018Quan LAN +6 more
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Production of natural colorants by metabolically engineered microorganisms
Trends in Chemistry, 2022Dongsoo Yang +2 more
exaly
Leather Dyeing by Plant-Derived Colorants in the Presence of Natural Additives
Materials, 2022Alina Sionkowska, Michel Grisel
exaly