Results 21 to 30 of about 26,865 (255)
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
doaj +1 more source
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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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
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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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Photochemical colour change for traditional watercolour pigments in low oxygen levels [PDF]
, 2014 An investigation for light exposure on pigments in low-oxygen environments (in the range 0–5% oxygen) was conducted using a purpose-built automated microfadometer for a large sample set including multiple samples of traditional watercolour pigments from ...
Caspers, C +5 more
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Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella [PDF]
, 2018 Betacyanins and phenolic compounds from acetonitrile:acidified water extracts of Alternanthera brasiliana and Alternanthera tenella were characterized and quantified using a high-performance liquid chromatography system coupled with diode array and ...
Alvarez, I. +5 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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A holistic multimodal approach to the non-invasive analysis of watercolour paintings [PDF]
, 2015 A holistic approach using non-invasive multimodal imaging and spectroscopic techniques to study the materials (pigments, drawing materials and paper) and painting techniques of watercolour paintings is presented.
Bailey, K +6 more
core +2 more sources