Results 71 to 80 of about 4,394,723 (244)
Stability of Natural Colorants of Plant Origin [PDF]
, 2014 In recent years, there have been studies that show a correlation between the hyperactivity of children and use of artificial food additives, including colorants.
Kaimainen, Mika
core
Food Biomacromolecules, EarlyView.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley +1 more source
Journal of Natural Fibers, 2022 The concept of the presented research was to assess the applicability of natural colorants in dyeing biocomposites filled with natural fillers. As dyes, ground coffee, turmeric, couscous and ground paprika were used.
Anna Kufel, Stanisław Kuciel
doaj +1 more source
Future Postharvest and Food, EarlyView.Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye +10 more
wiley +1 more source
Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation. [PDF]
Compr Rev Food Sci Food SafABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Pippolini C +3 more
europepmc +2 more sources
NATURAL COLORANTS AS THE GLOBAL TREND OF FOODSTUFF NATURALIZATION
, 2023 In the last decades, when the tendency to food naturalization became obvious on the global market, the demand on healthy foodstuffs is growing, and meantime the interest to natural colorants like chlorophyll, carotenoids or anthocyanins is increasing ...
Galyna Simakhina, Nataliia Naumenko
core +1 more source
Future Postharvest and Food, EarlyView.ABSTRACT Green raisin production is limited by rapid chlorophyll degradation during drying. This study evaluated copper metallo‐complex formation to stabilize green pigmentation in Vitis vinifera cv. Thompson Seedless grapes. Pretreatments with copper sulfate (CuSO4) pentahydrate (2%–6% w/v) were applied via dipping and vacuum impregnation (2–10 min ...
Sakharam Kale +2 more
wiley +1 more source
Fungi as a Potential Source of Pigments: Harnessing Filamentous Fungi
Frontiers in Chemistry, 2020 The growing concern over the harmful effects of synthetic colorants on both the consumer and the environment has raised a strong interest in natural coloring alternatives.
Rishu Kalra +2 more
doaj +1 more source
Evaluation of color differences in natural scene color images [PDF]
Signal Processing: Image Communication, 2019 Abstract Since there is a wide range of applications requiring image color difference (CD) assessment (e.g. color quantization, color mapping), a number of CD measures for images have been proposed. However, the performance evaluation of such measures often suffers from the following major flaws: (1) test images contain primarily spatial- (e.g. blur)
Benhur Ortiz Jaramillo +3 more
openaire +3 more sources
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source