Natural Colors

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Quality of Mangosteen Juice Colored with Mangosteen Pericarp

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This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.

Authors: 
S Manurakchinakorn
Authors: 
Y Chainarong
Authors: 
C Sawatpadungkit
Publisher: 
International Food Research Journal
Year: 
2,016

Understanding Spices for Processing

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Authors: 
E. V. Divakara Sastry
Publisher: 
Ethiopian Journal of Applied Sciences and Technology
Year: 
2,013

Antioxidant properties and color of Hibiscus sabdariffa extracts

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Authors: 
Claudia Salazar-González
Authors: 
Fidel T. Vergara-Balderas
Authors: 
Ana E. Ortega-Regules
Authors: 
José Á. Guerrero-Beltrán
Publisher: 
Ciencia e Investigación Agraria
Year: 
2,012

Palette of Our Palates: A Brief History of Food Coloring and Its Regulation

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Authors: 
Adam Burrows
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,009

Scheme of obtaining β-carotene standard from pumpkin (Cucurbita moschata) flesh

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Authors: 
S. Norshazila
Authors: 
J. Irwandi
Authors: 
R. Othman
Authors: 
H. H. Yumi Zuhanis
Publisher: 
International Food Research Journal
Year: 
2,012

Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn

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Authors: 
Fernando Ramos-Escudero
Authors: 
María L. González-Miret
Authors: 
Agustín García-Asuero
Publisher: 
Universidad de Antioquia, Medellín, Colombia
Year: 
2,012

Pigments content, other compounds and antioxidant capacity in 12 cactus pear cultivars (Opuntia spp.) from México

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Authors: 
Inés Figueroa-Cares
Authors: 
María T. Martínez-Damián
Authors: 
Enrique Rodríguez-Pérez
Authors: 
María T. Colinas-León
Authors: 
Salvador Valle-Guadarrama
Authors: 
Sweetia Ramírez-Ramírez
Authors: 
Clemente Gallegos-Vázquez
Publisher: 
Agrociencia
Year: 
2,010

Contenido de pigmentos, otros compuestos y capacidad antioxidante en 12 cultivares de tuna (Opuntia spp.) de México

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Authors: 
Inés Figueroa-Cares
Authors: 
María T. Martínez-Damián
Authors: 
Enrique Rodríguez-Pérez
Authors: 
María T. Colinas-León
Authors: 
Salvador Valle-Guadarrama
Authors: 
Sweetia Ramírez-Ramírez
Authors: 
Clemente Gallegos-Vázquez
Publisher: 
Agrociencia
Year: 
2,010

Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos

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Authors: 
Mauricio Restrepo Gallego
Authors: 
Natalia Llano Ríos
Authors: 
Carlos Enrique Fonseca Echeverri
Publisher: 
Revista Alimentos Hoy
Year: 
2,009

Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas

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Authors: 
Mauricio Restrepo Gallego
Authors: 
Elly Vannesa Acosta Otálvaro
Authors: 
Juan Camilo Ocampo Peláez
Authors: 
Cristian Morales Monsalve
Publisher: 
Revista Alimentos Hoy
Year: 
2,009
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