Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Annatto extract"'
Autor:
Paiva, Luana C． de M. a, b, Guedes, Marcelino C. c, Ferreira, Diego Q. a, b, Rodrigues, Ediglei G. d, Machado, Francisco Paiva e, Fernandes, Caio P. a, b, e, ⁎
Publikováno v:
In Food Chemistry Advances December 2023 3
Autor:
Luana C． de M. Paiva, Marcelino C. Guedes, Diego Q. Ferreira, Ediglei G. Rodrigues, Francisco Paiva Machado, Caio P. Fernandes
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100506- (2023)
Plant-based milk alternatives are in the spotlight of novelty and Amazonian nut has a great potential for the preparation of these beverages. In the present study, extraction of Amazonian nut was carried out with water and creaming index was evaluate
Externí odkaz:
https://doaj.org/article/793e41b9429e434da6daa76526da35d4
Publikováno v:
Scientia Agropecuaria, Vol 6, Iss 3, Pp 191-199 (2015)
The aim of this study was to evaluate the use of an additive canthaxanthin based and annatto extract (Bixa orellana L.) in diets of laying hens and its effect on the color of the yolk and the egg shelf life. Position 864 hens 34 to 45 weeks old, dist
Externí odkaz:
https://doaj.org/article/643a822ca4c04a51a30791ff7831ddd6
Autor:
Daniel Pereira da Costa, Kleber Campos Miranda Filho, Claudiana de Lima Castilho, Jô de Farias Lima, Tainára Cunha Gemaque, Uclédia Roberta Alberto dos Santos, Leandro Fernandes Damasceno
Publikováno v:
Journal of Agricultural Studies. 9:57
The color is an important factor to distinguish the commercialized Amazon river prawns. The accumulation of pigments in the body can vary according to the prawn’s diet. In this work, ethanolic extracts of “buriti” and annatto rich in pigments w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79d48834b3848a39ee0decc4530a7e1a
https://doi.org/10.5296/jas.v9i2.18159
https://doi.org/10.5296/jas.v9i2.18159
Publikováno v:
Nutrition, Dietetics, and Food Sciences Faculty Publications
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::446978c7850bf0aa3ed60ea97eca5112
https://pubmed.ncbi.nlm.nih.gov/33337089
https://pubmed.ncbi.nlm.nih.gov/33337089
Autor:
I. S. Umoren, Ekemini Ituen
Publikováno v:
Portugaliae Electrochimica Acta. 35:27-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4aae1526af8fc9dbb7e5acb4c7697b
https://doi.org/10.4152/pea.201701027
https://doi.org/10.4152/pea.201701027
Akademický článek
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Autor:
Hagiwara, A a, ∗, Imai, N a, Ichihara, T a, b, Sano, M a, Tamano, S a, Aoki, H c, Yasuhara, K c, Koda, T c, Nakamura, M c, Shirai, T b
Publikováno v:
In Food and Chemical Toxicology 2003 41(8):1157-1164
Autor:
José Vilella-Esplá, Ana María Martín-Sánchez, Gelmy Ciro-Gómez, Estrella Sayas-Barberá, José Ángel Pérez-Álvarez
Publikováno v:
Foods; Volume 6; Issue 11; Pages: 94
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd0bb3172afe8575743d97d1b334258
Autor:
Fernando Carrari, Luis Pinzón-López, Fernando Rivera-Cabrera, Fernando Díaz de León-Sánchez, Laura J. Pérez-Flores, Denise Raddatz-Mota, José Alberto Mendoza-Espinoza, Gregorio Godoy-Hernández
Commercialization of agricultural products, including seeds and its derived products, represents an important economic source for developing countries. Natural colorants obtained from the seeds of achiote plant (annatto) have been used since pre-Hisp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d235c5cb7c7b98e73c9a80524c208831
https://link.springer.com/article/10.1007/s13197-017-2579-7
https://link.springer.com/article/10.1007/s13197-017-2579-7
