Results 21 to 30 of about 6,384 (220)
Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods
Molecules, 2023 Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food
Badal Kumar Mandal, Yong-Chien Ling
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Microbial Pigments in the Food Industry—Challenges and the Way Forward
Frontiers in Nutrition, 2019 Developing new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product.
Tanuka Sen +2 more
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Journal of Fungi, 2020 Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this
Fernanda de Oliveira +6 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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TECHNOLOGICAL AND BIOLOGICAL STUDIES ON RED PIGMENTS IN RED BOUGAINVILLEA AND MATHIOLA. [PDF]
Journal of Productivity and Development, 2017 The natural pigments considered the more safety in public health as natural colorants in food instead of the harmful synthetic colorants in this study, red Anthocyanins pigments were extracted from red bougainvillea (Bougainvillea commerson ex) and ...
Mmdouh Azzazy +2 more
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Natural Food Colorants Obtained from Algae and Their Functional Properties
Turkish Journal of Agriculture: Food Science and Technology, 2021 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 İlter +3 more
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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
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Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
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Separation of the Pigment of an Amaranth
Molecules, 2000 It is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L.
Guillermo Federico Covas +2 more
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