Results 31 to 40 of about 6,384 (220)

Safety Evaluation of Fungal Pigments for Food Applications

Journal of Fungi, 2021
Pigments play a major role in many industries. Natural colors are usually much safer when compared to synthetic colors and may even possess some medicinal benefits. Synthetic colors are economical and can easily be produced compared to natural colors. In
Rajendran Poorniammal, Somasundaram Prabhu, Laurent Dufossé, Jegatheesh Kannan   +3 more
doaj   +1 more source

Measuring colorfulness in natural images [PDF]

SPIE Proceedings, 2003
We want to integrate colourfulness in an image quality evaluation framework. This quality framework is meant to evaluate the perceptual impact of a compression algorithm or an error prone communication channel on the quality of an image. The image might go through various enhancement or compression algorithms, resulting in a different -- but not ...
David Hasler, Sabine Süsstrunk
openaire   +1 more source

Fungal Pigments: Potential Coloring Compounds for Wide Ranging Applications in Textile Dyeing

Journal of Fungi, 2020
Synthetic pigments/non-renewable coloring sources used normally in the textile industry release toxic substances into the environment, causing perilous ecological challenges.
Chidambaram Kulandaisamy Venil, Palanivel Velmurugan, Laurent Dufossé, Ponnuswamy Renuka Devi, Arumugam Veera Ravi   +4 more
doaj   +1 more source

Natural bio-colorant and pigments: Sources and applications in food processing

Journal of Agriculture and Food Research, 2023
The most crucial component of every food product is its color, which increases its acceptability and attractiveness. Synthetic colorants have gradually been replaced with natural-derived alternatives as a result of consumer perception and demand. Natural
Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, Sonal Zanwar, Rahul Singh   +4 more
doaj   +1 more source

Natural Colors of Infinite Words

CoRR, 2022
While finite automata have minimal DFAs as a simple and natural normal form, deterministic omega-automata do not currently have anything similar. One reason for this is that a normal form for omega-regular languages has to speak about more than acceptance - for example, to have a normal form for a parity language, it should relate every infinite word ...
Rüdiger Ehlers, Sven Schewe
openaire   +4 more sources

Determination of synthetic colorants and natural carmine in wines

OENO One, 1999
Methods were developed for the determination of synthetic colorants and natural carmine (E120) in wines. The synthetic colorants studied were tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), azo ruby (E122), amaranth (E123), ponceau 4R ...
S. Virtanen, Eero Ali-Mattila, Pekka Lehtonen   +2 more
doaj   +1 more source

A Soft Mechanoluminescent Skin for High‐Resolution Optical Tactile Sensing in Human–Machine Interaction

Advanced Science, EarlyView.
A soft mechanoluminescent tactile sensor that converts force directly into light is presented, enabling imaging‐based, wiring‐free touch sensing. By integrating a flexible ML‐skin with CMOS readout, the system achieves high sensitivity, fast response, and high spatial resolution, while maintaining structural simplicity and energy efficiency, offering a
Yu Feng, Qiaojiao Wang, Yehui Liu, Jiankun Li, Senlin Hou, Xiaomeng Yang, Ziyi Li, Yanji Yi, Meng Chen, Guanglie Zhang, Hao Sun, Wen Jung Li   +11 more
wiley   +1 more source

Anthocyanins as Natural Alternatives to Synthetic Red Colorants: Risks and Food Applications

Colorants
In recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food ...
Sandra Vega-Maturino, Luz Araceli Ochoa-Martínez, Silvia Marina González-Herrera, Olga Miriam Rutiaga-Quiñones, Juliana Morales-Castro, José Alberto Gallegos-Infante, Miriam Estevez   +6 more
doaj   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Fungal Pigments: Deep into the Rainbow of Colorful Fungi

Journal of Fungi, 2017
With the impact of globalization on research trends, the search for healthier life styles, the increasing public demand for natural, organic, and ”clean labelled” products, as well as the growing global market for natural colorants in economically fast ...
Laurent Dufossé, Yanis Caro, Mireille Fouillaud   +2 more
doaj   +1 more source