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THE NATURAL PIGMENTS

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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Natural Food Pigments and Colorants

Current Opinion in Food Science, 2016
The 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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The bioefficacy of microemulsified natural pigments in egg yolk pigmentation

British Poultry Science, 2014
1. 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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Natural pigments in biology

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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Alterations of natural pigments

2021
Delia B. Rodriguez-Amaya, Reinhold Carle
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Natural Pigments

2005
Tibor Cserháti, Esther Forgács
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Natural Pigments

2003
George Francis, √òyvind Andersen
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Multicolor Photonic Pigments for Rotation‐Asymmetric Mechanochromic Devices

Advanced Materials, 2022
Xiaojing Wang, Lili Han, Chenhui Zhu
exaly  

Natural Pigments

2009
Esther Forgacs, Tibor Cserhati
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