Results 161 to 170 of about 4,293,746 (231)
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Marine natural products. Pigments
Journal of Chemical Education, 1973Examines the chemistry of natural pigments found in sea urchins and sea lilies, including spinochromes and carotenoids.
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Plant pigments as natural food colours
Endeavour, 1986Abstract The use of natural pigments derived from plants for colouring foodstuffs is now a commercial reality. This paper reviews the properties and the significance of the most widely used types based on flavonoids (largely anthocyanins), carotenoids, chlorophylls, betalaines, and others.
C F, Timberlake, B S, Henry
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Russian Chemical Reviews, 1963
CONTENTS I. Introduction 283 II. Pigments of the aliphatic and alicyclic series 283 III. Pigments of the aromatic series 284 IV.
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CONTENTS I. Introduction 283 II. Pigments of the aliphatic and alicyclic series 283 III. Pigments of the aromatic series 284 IV.
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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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A colorimetric sensor array based on natural pigments for the discrimination of saccharides.
Luminescence (Chichester, England Print), 2020A colorimetric sensor array based on natural pigments was developed to discriminate between various saccharides. Anthocyanins, pH-sensitive natural pigments, were extracted from fruits and flowers and used as components of the sensor array.
Shujun Yan +6 more
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The bioefficacy of microemulsified natural pigments in egg yolk pigmentation
British Poultry Science, 20141. This study was designed to test the hypothesis that microemulsified carotenoid products show improved bioavailability over corresponding regular preparations, leading to greater yolk pigmentation at lower dosages. 2. The first trial was conducted using a maize-soya bean basal diet supplemented with either 0.25, 0.5, 0.75, 1.0 and 1.25 g/kg of ...
P Y, Chow, S Z, Gue, S K, Leow, L B, Goh
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Food and Bioprocess Technology, 2023
Donald Lyngdoh Nonglait, J. Gokhale
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Donald Lyngdoh Nonglait, J. Gokhale
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1996
This introductory chapter provides a working definition of ‘natural’ pigments. The greater part of the chapter consists of a survey of pigmented compounds found in biology. Two systems of classification are adopted, one based on structural affinities, the second based on the natural occurrence of the pigment in biology.
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This introductory chapter provides a working definition of ‘natural’ pigments. The greater part of the chapter consists of a survey of pigmented compounds found in biology. Two systems of classification are adopted, one based on structural affinities, the second based on the natural occurrence of the pigment in biology.
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Natural pigments of plant origin: Classification, extraction and application in foods.
Food Chemistry, 2022Azucena Rodríguez-Mena +5 more
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