Zobrazeno 1 - 10
of 104
pro vyhledávání: '"natural colourants"'
Autor:
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality
Externí odkaz:
https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a
Publikováno v:
Folia Horticulturae, Vol 35, Iss 1, Pp 193-207 (2023)
Edible flowers are rich in bioactive compounds and pigments that are on increasing demand in nutraceutical, medicinal, food, cosmetic and dyeing industries. This study evaluated the anthocyanins, phenolics and antioxidant activity of eight edible flo
Externí odkaz:
https://doaj.org/article/c5d0ba5cda3c4efd98f588022d69434b
Autor:
Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, Luciana Azevedo, Daniel Granato
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100701- (2024)
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting sol
Externí odkaz:
https://doaj.org/article/86265c006c6447fcb71255ca9eac2639
Autor:
Md. Bipul Rana, Md. Zahid Hasan, Md. Azharul Islam, Md. Rokonuzzaman, Shahjalal Khandaker, M. Mahbubul Bashar
Publikováno v:
Textile & Leather Review, Vol 5, Pp 280-295 (2022)
Natural colourants were widely employed in the ancient world to colour cotton garments. With the revolution of synthetic dyes, natural dyes have lost their position in respect of some performance. However, nowadays the demand for sustainable and eco-
Externí odkaz:
https://doaj.org/article/0a8984009c6f47b4a21a0557664b681d
Autor:
Alenka Ojstršek, Darinka Fakin
Publikováno v:
Tekstilec, Vol 62, Iss 4, Pp 288-298 (2019)
The main objective of the presented research was to study the possibility of using natural colourants obtained through the aqueous extraction of fresh leaves from the Junglans regia (J. regia), or common walnut tree, for the dyeing of wool yarn. A un
Externí odkaz:
https://doaj.org/article/5259259ed0d54ef8b6faa711f4859b4d
Akademický článek
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Autor:
Kukin M.
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 73-81 (2018)
Production of functional foods containing such functional ingredients as pectin and anthocyanins is particularly important nowadays. The goal of the given research was to study the effect of high esterified pectin obtained from apples at a dosage of
Externí odkaz:
https://doaj.org/article/36b00975e6454bf6a446d98528e3b872
Publikováno v:
Wacana: Journal of the Humanities of Indonesia, Vol 19, Iss 1, Pp 235-256 (2018)
The policy of sustainable production has encouraged small batik businesses to shift to natural dyes as these are considered eco-friendly. However, the motivation behind juragan batiks’ embracing natural dyes still has some question marks attached.
Externí odkaz:
https://doaj.org/article/91a5c2ba2eaf40beac9e17e4ce02f6e8
Edible flowers are rich in bioactive compounds and pigments that are on increasing demand in nutraceutical, medicinal, food, cosmetic and dyeing industries. This study evaluated the anthocyanins, phenolics and antioxidant activity of eight edible flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78e7f3f2891de62c41920427776cfed2
https://hdl.handle.net/2318/1915690
https://hdl.handle.net/2318/1915690
Autor:
Leidy D. Ardila-Leal, Raúl A. Poutou-Piñales, Aura M. Pedroza-Rodríguez, Balkys E. Quevedo-Hidalgo
Publikováno v:
Molecules, Vol 26, Iss 13, p 3813 (2021)
The history of colour is fascinating from a social and artistic viewpoint because it shows the way; use; and importance acquired. The use of colours date back to the Stone Age (the first news of cave paintings); colour has contributed to the social a
Externí odkaz:
https://doaj.org/article/fbc3c968545f4ba4bb7165e040a4f35b