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Colorants in foods - from past to present

100%

Harasym J., Bogacz-Radomska L.

Nauki Inżynierskie i Technologie

2016

nr 3(22)

Consumer expectations toward food products are changing due to the development of the food industry and new technologies. The growing knowledge in the field of health impact of natural and artificial colorants added to food results in an awaking interest of natural dyes among researchers, producers and consumers. Food colour plays a fundamental role in identifying the quality of food, so it is associated with the sensory quality of food products. In this paper the different types of colorants, their production methods and the evolution of these methods were characterized.

Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses

100%

Baranova M., Mal'a P., Burdova O., Hadbavny M., Sabolova G.

Bulletin of the Veterinary Institute in Puławy

2004

tom 48

nr 1

Ograniczanie wyników

1 Bulletin of the Veterinary Institute in Puławy

1 Nauki Inżynierskie i Technologie

1 Baranova M.

1 Bogacz-Radomska L.

1 Burdova O.

1 Hadbavny M.

1 Harasym J.

1 Mal'a P.

1 Sabolova G.

1 2016

1 2004

Wyniki wyszukiwania

Colorants in foods - from past to present

Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses