Colorant
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03
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2. Design, Synthesis, and Application of Colored Cobalt Pigments (Pink, Blue, Green)
The combination of white or colorless oxides (MgO, Al2O3, ZnO) with colorant ions (Co2+) generates colored pigments (pink, blue, green). The color is caused by the insertion of the colorant ion in the respective crystal lattices (periclase, alumina, wurtzite), as verified by X-ray diffraction. Absorption spectra in the visible region show analogous triplet b
J. Braz. Chem. Soc.. Publicado em: 2020-11
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3. Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale
Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a
Food Sci. Technol. Publicado em: 13/12/2018
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4. Harnessing Natural Colorants for Sustainable Textile Dyeing an Eco-Friendly Approach Using Sweet Cane (Saccharum Bengalense Retz.) Inflorescence
ABSTRACT The excessive industrial use of dye producing plants has threatened the existence of these species and biodiversity. Exploration of abundantly available natural dye sources not only provide industrial benefits but also share the load of dye yielding plants. In the present study we used the inflorescence of munj sweet cane (Saccharum bengalense Retz.
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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5. Porphyridum Cruentum as a natural colorant in chewing gum
Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of P
Food Sci. Technol. Publicado em: 28/05/2018
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6. Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
Abstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidan
Food Sci. Technol. Publicado em: 28/05/2018
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7. Perillanolides A and B, new monoterpene glycosides from the leaves of Perilla frutescens
Abstract Two new monoterpene glycosides, perillanolides A and B, together with a known compound reported from the genus Perilla for the first time were isolated and characterized from the leaves of Perilla frutescens (L.) Britton, Lamiaceae, a garnish and colorant for foods as well as commonly used for traditional medicine. The structures of the isolated com
Rev. bras. farmacogn.. Publicado em: 2017-10
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8. New records of parasitized plants by Escobedia grandiflora (Orobanchaceae) in natural habitats
Abstract Hemiparasitic plant roots adhere to neighboring plants in order to meet part or all of their nutritional requirements. Escobedia grandiflora (L. f.) Kuntze is a hemiparasitic plant found throughout the America. Its orange colored roots are used as a natural colorant in food and medicines, but there is little information about plant requirements. The
Rodriguésia. Publicado em: 2017-06
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9. Utilização de quitina e mordente na remoção do corante preto Remazol B por adsorção / Use of chitin and mordant in the removal of Remazol black B dye by adsorption
In this work was investigate the physical-chemical treatment for the removal Remazol Black B dye reagent by adsorption using chitin isolated from industrial waste (exoskeleton shrimp). The extraction of chitin was made from industrial waste of shrimp (exoskeleton of shrimp) in the decolorization treatment with NaClO, followed by deproteinization of alkali so
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/05/2012
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10. Desenvolvimento e validação de método espectrofotométrico para determinação de corante à base de luteína adicionado em iogurte desnatado
A simple analytical method for extraction and quantification of lutein colorant added to yogurt was developed and validated. The method allowed complete extraction of carotenoids using tetrahydrofuran in vortex, followed by centrifugation, partition to diethyl ether/petroleum ether, and drying. The carotenoids dissolved in ethanol were quantified by UV-Vis s
Quím. Nova. Publicado em: 2012
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11. Identificação e isolamento de corantes naturais produzidos por actinobactérias / Identification and Isolation of Natural Colorants produced by Actinobacteria
The questionable use of synthetic colorants by food industry followed by an increasing consumer exigency concerning the ingestion of such artificial colorants, has attracted great attention of researches that are looking for healthier alternatives, for instance, the natural colorants. In this sense, the microorganisms present a powerful source of natural col
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/07/2011
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12. Desenvolvimento de procedimentos eletroanalíticos para a determinação de antioxidantes e corantes em produtos alimentícios empregando um eletrodo de diamante dopado com boro / Development of electroanalytical procedures for the determination of antioxidants and colorants in food samples using a boron-doped diamond electrode
The following topics were investigated in this thesis: a) the electrochemical response of a boron-doped diamond electrode, after different electrochemical pretreatments, for two antioxidants (butylated hydroxyanisole BHA and butylated hydroxytoluene BHT) and three food colorants (tartrazine TT, sunset yellow SY, and brilliant blue BB); b) the development of
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/04/2011