Log in

Relevant bibliographies by topics / Coloring food / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Coloring food.

Dissertations / Theses on the topic 'Coloring food'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 35 dissertations / theses for your research on the topic 'Coloring food.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

Cai, Yizhong, and 蔡義忠. "Characterization and applications of betalains from plants in the family amaranthaceae." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31242856.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Cai, Yizhong. "Characterization and applications of betalains from plants in the family amaranthaceae /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155180.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Müller-Maatsch, Judith Thea Ludwiga [Verfasser]. "Investigation into food coloring using anthocyanin- and carotenoid-based preparations / Judith Thea Ludwiga Müller-Maatsch." Aachen : Shaker, 2018. http://d-nb.info/1188550446/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Müller-Maatsch, Judith [Verfasser]. "Investigation into food coloring using anthocyanin- and carotenoid-based preparations / Judith Thea Ludwiga Müller-Maatsch." Aachen : Shaker, 2018. http://nbn-resolving.de/urn:nbn:de:101:1-2019061605513491800065.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Rosa, Juliano da. "Viabilidade e utilização em confeitaria de corantes naturais obtidos a partir da variedade de uva black magic, da beterraba e do mirtilo." Universidade do Vale do Rio dos Sinos, 2018. http://www.repositorio.jesuita.org.br/handle/UNISINOS/7416.

Full text

Abstract:

Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2018-11-09T12:26:31Z No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5)<br>Made available in DSpace on 2018-11-09T12:26:31Z (GMT). No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) Previous issue date: 2018-04-30<br>UNISINOS - Universidade do Vale do Rio dos Sinos<br>Os corantes são substâncias adicionadas aos alimentos e bebidas, com a finalidade de conferir ou intensificar a coloração do produto, tornando-o mais atrativo.

APA, Harvard, Vancouver, ISO, and other styles

6

Заєва, А. С., Д. Д. Медведєва та Л. П. Сидорова. "Спектрофотометричне визначення вмісту бінарних сумішей харчових барвників «Понсо 4R» (E124) та «Азорубін» (E122)". Thesis, Сумський державний університет, 2018. http://essuir.sumdu.edu.ua/handle/123456789/67779.

Full text

Abstract:

Синтетичні барвники широко використовуються в харчовій промисловості для придання, посилення чи відновлення забарвлення продуктів харчування. Для надання продуктам різноманітних відтінків додають суміші барвників, які значно важче аналізувати. Одним із методів аналізу таких сумішей є метод Фірордта, який ми використали для визначення вмісту індивідуальних барвників Е124 «Понсо 4R» та Е122 «Азорубін» при спільній присутності.

APA, Harvard, Vancouver, ISO, and other styles

7

Tavares, ThaÃs Cruz Lopes. "Quality of stored fresh eggs from quasi-weighty laying fed with residual annatto seed." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16830.

Full text

Abstract:

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>This study was conducted in order to verify the effects of the inclusion of annatto residual seed (SRU) in the feed of laying hens red eggs on the quality of the fresh egg depending on the storage time to 6 Â C for up to 30 days. The experimental design was completely randomized in a factorial 3 x 6 (six experimental diets and three storage times), six replicates per treatment, totaling 108 observations. Initially, 288 laying hens Lohmann Brown at 34 weeks of age were randomly distributed, totaling 48 birds (6 repetitions of 8 birds

APA, Harvard, Vancouver, ISO, and other styles

8

Tavares, Thaís Cruz Lopes. "Qualidade dos ovos frescos e armazenados de poedeiras semipesadas alimentadas com semente residual de urucum." reponame:Repositório Institucional da UFC, 2015. http://www.repositorio.ufc.br/handle/riufc/18897.

Full text

Abstract:

TAVARES, Thaís Cruz Lopes. Qualidade dos ovos frescos e armazenados de poedeiras semipesadas alimentadas com semente residual de urucum. 2015. 72 f. : Dissertação (Mestrado) - Universidade Federal do Ceará, Centro de Ciências, Departamento de Zootecnia, Programa de Pós-Graduação em Zootecnia. Fortaleza-CE, 2015.<br>Submitted by Eric Santiago (erichhcl@gmail.com) on 2016-08-03T13:55:50Z No. of bitstreams: 1 2015_dis_tcltavares.pdf: 909249 bytes, checksum: 50b90fb0e4fe3a758df556bb8a11e3f5 (MD5)<br>Approved for entry into archive by Eric Santiago (erichhcl@gmail.com) on 2016-08-03T13:56:49Z (GMT)

APA, Harvard, Vancouver, ISO, and other styles

9

Resende, Marielly Reis 1987. "Mutagenicidade do corante alimentício tartrazina no ensaio de Salmonella/microssoma." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/267728.

Full text

Abstract:

Orientadores: Nelma de Mello Silva Oliveira, Gisela de Aragão Umbuzeiro, Simone Valente Campos<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Tecnologia<br>Made available in DSpace on 2018-08-27T02:06:39Z (GMT). No. of bitstreams: 1 Resende_MariellyReis_M.pdf: 1924615 bytes, checksum: 1591718b0b86c23e64a29629b4589246 (MD5) Previous issue date: 2015<br>Resumo: Embora tenha grande utilidade e diversas aplicações nos setores industriais, há anos a discussão sobre o potencial genotóxico do corante tartrazina vem sendo abordada, uma vez que há vários resultados contro

APA, Harvard, Vancouver, ISO, and other styles

10

Pontes, Aline Santos de. "Desenvolvimento de um fotômetro LED-Vis portátil e microcontrolado por Arduino." Universidade Federal da Paraíba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/7136.

Full text

Abstract:

Made available in DSpace on 2015-05-14T13:21:35Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 5352516 bytes, checksum: 794641cb921c8b2deee06ca5e6ee12ed (MD5) Previous issue date: 2014-04-28<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>A portable and low-cost photometer is proposed in this work. The instrument uses a tri-color light emitting diode (LED) as its radiation source in maximum emission wavelengths of 480 (blue), 534 (green) and 630 nm (red). It employs a phototransistor with spectral sensitivity in the visible region, as well as an Arduino microc

APA, Harvard, Vancouver, ISO, and other styles

11

Siqueira, Márcia Fernanda de Rezende. "AVALIAÇÃO CLÍNICA DA INFLUÊNCIA DO CAFÉ NA EFETIVIDADE DO CLAREAMENTO DENTAL." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2012. http://tede2.uepg.br/jspui/handle/prefix/1787.

Full text

Abstract:

Made available in DSpace on 2017-07-24T19:22:19Z (GMT). No. of bitstreams: 1 MARCIA FERNANDA DE REZENDE SIQUEIRA.pdf: 1854900 bytes, checksum: 25353ada2c457db2da3208c5e6d94257 (MD5) Previous issue date: 2012-02-29<br>The objective of this clinical study was to evaluate whether exposure to coffee during the bleaching treatment with PC 16 (Whiteness Perfect, FGM,Joinville, Santa Catarina, Brazil) affects the degree of whitening and tooth sensitivity. We selected 40 patients with central incisors darker than A2, which were divided into 2 groups (n=20): GC - control group and GE - the experiment

APA, Harvard, Vancouver, ISO, and other styles

12

Kottman, Scott David. "Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Straathof, Nicole. "Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Steberl, Kathrin [Verfasser], and Simone [Akademischer Betreuer] Graeff-Hönninger. ""Coloring foods" - development of a suitable cultivation and harvesting system for florets of safflower (Carthamus tinctorius L.) / Kathrin Steberl ; Betreuer: Simone Graeff-Hönninger." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2021. http://d-nb.info/1233353179/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Thiam, Abdoulaye. "Single and coupled electrochemical treatment of food azo dyes." Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/305620.

Full text

Abstract:

The present Doctoral Thesis constitutes a comprehensive study of the removal of food azo dyes in aqueous matrices by single and coupled electrochemical separation and destruction technologies. First, the work was focused on the selection of the most appropriate technology and the progressive optimization of operation conditions for the effective and efficient removal of each dye. The degradation of Ponceau 4R, Carmoisine, Allura Red AC and their mixtures was studied by different electrochemical advanced oxidation processes (EAOPs) such as electro-oxidation (EO), electro-Fenton (EF) and photoel

APA, Harvard, Vancouver, ISO, and other styles

16

Oliveira, Regina Rodrigues de. "Meios de vida e produção de alimentos: quando a paisagem diversifica, o prato fica colorido." Universidade Federal de Viçosa, 2013. http://locus.ufv.br/handle/123456789/4196.

Full text

Abstract:

Made available in DSpace on 2015-03-26T13:33:56Z (GMT). No. of bitstreams: 1 texto completo.pdf: 3613236 bytes, checksum: a1ae5c512d9366d665a42dc2200d20db (MD5) Previous issue date: 2013-06-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Sustainable food and nutrition security has become an important topic in discussions on health since the 1990s and went on to be highlighted in public policies from 2003 on. However, the health of Brazilians is still at risk and, in general, is increasingly compromised by the consumption of low nutritional value foods and high chemical c

APA, Harvard, Vancouver, ISO, and other styles

17

Hansaward, Natcharee. "THE DAY I MET THAT CAT : The comic about colorism, one-sided standard and visual communication power in Thailand." Thesis, Konstfack, Grafisk design & illustration, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-6907.

Full text

Abstract:

This report explores the methodology themes and meanings embeded in the society that I am portraying in my comic 'THE DAY I MET THAT CAT'. This includes concept such as identity, colorism, races and cultures, human interaction with animals and the power of the visual.

APA, Harvard, Vancouver, ISO, and other styles

18

Fenger, Julie-Anne. "Les anthocyanes acylées en tant que colorants naturels : réactivité en solution aqueuse, complexation métallique et stabilisation pour des applications alimentaires The chemical reactivity of anthocyanins and its consequences in food science and nutrition The influence of acylation and metal binding on the thermal stability of red cabbage anthocyanins The fate of acylated anthocyanins in neutral solution." Thesis, Avignon, 2020. http://www.theses.fr/2020AVIG0278.

Full text

Abstract:

Les anthocyanes sont des pigments d’origine végétale exprimant des couleurs vives allant du rouge au bleu. Ce sont donc de bons candidats pour remplacer les colorants alimentaires artificiels. Cependant, leur faible stabilité est un frein à ces applications, tout particulièrement en milieu neutre requis pour l’expression de la couleur bleue. Une perspective prometteuse est le recours aux anthocyanes acylées par les acides phydroxycinnamiques, car ces pigments développent des mécanismes protecteurs de la couleur (copigmentation intramoléculaire, auto-association) basés sur de fortes interaction

APA, Harvard, Vancouver, ISO, and other styles

19

Cuoco, Guillaume. "Etude chimique et caractérisation de principes colorants historiquement employés dans l'impression des indiennes en Provence." Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00672533.

Full text

Abstract:

Ces travaux portent principalement sur l'étude de trois plantes tinctoriales : la garance, le nerprun et la gaude. Ces végétaux ont fait l'objet de nombreuses cultures en Provence et constituaient la principale matière première en colorants rouges et jaunes pour les teinturiers et les artistes. Une optimisation des conditions d'extraction des colorants de la garance assistée par ultrasons a été effectuée en utilisant un modèle statistique. Ce procédé d'extraction simple, rapide et efficace, a été comparé à deux autres techniques utilisées conventionnellement. Une étude cytohistologique des rac

APA, Harvard, Vancouver, ISO, and other styles

20

Chen, Chuan-An, and 陳傳安. "Development of Spray Material for Food Coloring." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253013%22.&searchmode=basic.

Full text

Abstract:

碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>107<br>The color appearance of current 3D printed food is commonly considered monotonous. However, the spray paints drove by the air compressor may provide uniformly color on the food surface thus make it more attractive and valuable. In this study, we modified the composition of common water-based paints and replaced the ingredients with food additives to develop the spray materials for food coloring. The alginate was used as adhesive, the titanium dioxide was used as primer, the food dye was used for coloring, and the glycerol was used for improving paint film

APA, Harvard, Vancouver, ISO, and other styles

21

He, Pei-Hua, and 何珮華. "The feasibility study of using natural pigment as food colorant on dried tofu coloring." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/7uvmdq.

Full text

Abstract:

碩士<br>國立臺灣大學<br>食品科技研究所<br>105<br>Carcinogen methyl yellow had been examined in soy products such as dried tofu in Taiwan. Further researches had indicated that artificial food colors (AFCs) for instance the common food colorant on dried tofu cochineal red A and sunset yellow had also been shown to affect children’s intelligence, attention, hyperactivity, and allergy when children consumed ≥ 50 mg . In addition, the soy sauce, which is often used as coloring agent of dried tofu contains tiny methylglyoxal (MGO) which is harmful to the organism. As mentioned above, our aim of this study will ge

APA, Harvard, Vancouver, ISO, and other styles

22

"Characterization and toxicological studies of pigment from Castanea mollissima." 2001. http://library.cuhk.edu.hk/record=b5895884.

Full text

Abstract:

Leung Bo-Shan.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2001.<br>Includes bibliographical references (leaves 148-159).<br>Abstracts in English and Chinese.<br>Abstract --- p.i<br>Acknowledgements --- p.v<br>List of Abbreviations --- p.vi<br>List of Tables --- p.viii<br>List of Figures --- p.ix<br>Chapter 1 --- Introduction<br>Chapter 1.1 --- Food colorants --- p.1<br>Chapter 1.2 --- Caramel --- p.3<br>Chapter 1.2.1 --- Classes of caramel --- p.3<br>Chapter 1.2.2 --- Toxicological studies of caramel --- p.5<br>Chapter 1.3 --- Castanea mollissima --- p.9<br>Chapter 1.4 ---

APA, Harvard, Vancouver, ISO, and other styles

23

Sipahli, Shivon. "Identification, characterization and application of a natural food colourant from Hibiscus sabdariffa." Thesis, 2017. http://hdl.handle.net/10321/2620.

Full text

Abstract:

Submitted in complete fulfilment for the Degree of Master in Food Science and Technology, Durban University of Technology, 2017.<br>Hibiscus sabdariffa is an under-utilised plant that has been reported to have great potential in the pharmaceutical and nutraceutical industries. The vibrant red pigment indicates a source of anthocyanins that could be produced into a food colourant with additional nutritional benefits however stability is a hindering factor. The crude anthocyanins were extracted from dried calyces by means of four different acidified ethanol and methanol solvent systems to determ

APA, Harvard, Vancouver, ISO, and other styles

24

"Stability and safety assessment of the exudates from Lentinula edodes sp. used as a food colorant." 2010. http://library.cuhk.edu.hk/record=b5896616.

Full text

Abstract:

Jin, Lei.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2010.<br>Includes bibliographical references (leaves 150-170).<br>Abstracts in English and Chinese.<br>THESIS COMMITTEE --- p.II<br>ABSTRACT --- p.IV<br>摘要 --- p.VI<br>TABLE OF CONTENTS --- p.VIII<br>LIST OF TABLES --- p.XII<br>LIST OF FIGURES --- p.",XIV"<br>LIST OF ABBREVIATIONS --- p.XVII<br>Chapter CHAPTER 1 --- GENERAL INTRODUCTION --- p.1<br>Chapter 1.1 --- Background of Mushroom --- p.1<br>Chapter 1.1.1 --- Mushroom --- p.1<br>Chapter 1.1.2 --- Shiitake Mushroom --- p.2<br>Chapter 1.1.3 --- Production of Shiitak

APA, Harvard, Vancouver, ISO, and other styles

25

Hong, Victor. "Characterization of anthocyanins in fruit juices and natural colorants." Thesis, 1987. http://hdl.handle.net/1957/27165.

Full text

Abstract:

A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained from on-line PDA detection provided information about: 1) the nature of the aglycone, 2) the sugar substitution pattern and 3) the presence or absence of hydroxy aromatic organic acids. The nature of the glycosidation can be determined f

APA, Harvard, Vancouver, ISO, and other styles

26

Hundskopf, Maria Monica Giusti. "Radish anthocyanin extract as a natural red colorant for maraschino cherries." Thesis, 1995. http://hdl.handle.net/1957/27101.

Full text

Abstract:

Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by pH differential to be 154 ± 13 mg/100 g of epidermal tissue (on pelargonidin-glucoside basis). The major pigments were identified as pelargonidin-3-sophoroside-5-glucoside monoacylated with p-coumaric or ferulic acids by HPLC and spectral analy

APA, Harvard, Vancouver, ISO, and other styles

27

"Characterization and potential applications of pigment from castanea mollissima shells." 2004. http://library.cuhk.edu.hk/record=b5896192.

Full text

Abstract:

Yeung Kit Ying.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2004.<br>Includes bibliographical references (leaves 98-106).<br>Abstracts in English and Chinese.<br>Acknowledgements --- p.i<br>Abstract --- p.ii<br>List of Abbreviations --- p.iv<br>List of Tables --- p.v<br>List of Figures --- p.vi<br>Chapter 1 --- Introduction<br>Chapter 1.1 --- Botany --- p.1<br>Chapter 1.2 --- Food additives and food preservation --- p.2<br>Chapter 1.2.1 --- Lipid peroxidation --- p.2<br>Chapter 1.2.2 --- Role of food antioxidant --- p.4<br>Chapter 1.2.3 --- Microbial spoilage --- p.5<br>Cha

APA, Harvard, Vancouver, ISO, and other styles

28

HSIEH, CHUNG-JU, and 謝忠儒. "The Study of The Development Strategy of Natural Food Coloring Industry in Taiwan-Case Study of A Company." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/w5f6zx.

Full text

Abstract:

碩士<br>逢甲大學<br>經營管理碩士在職學位學程<br>106<br>Color, aroma, and taste are the most commonly used adjectives to describe a food, and are the most common criteria for appreciating and judging the food. Color is usually the first impression of people. Colorful food will always make people to like it. Therefore, the food processing process usually adds colorants or colored materials to increase consumers' desire to purchase. Food colorings are divided into natural food colorings and synthetic food colorings. There is a big difference between the two. In recent years, due to frequent food safety incidents i

APA, Harvard, Vancouver, ISO, and other styles

29

Rodriguez-Saona, Luis Enrique. "The potato : composition, non-enzymatic browning and anthocyanins." Thesis, 1998. http://hdl.handle.net/1957/27206.

Full text

Abstract:

Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic acid, glutamine and a chlorogenic acid isomer, along with RS, showed high correlation with color. Sucrose was a poor estimator of chip color. Model systems used leached potato slices infiltrated with solutions containing sucrose, RS, ascorbic, chlorogenic and amino

APA, Harvard, Vancouver, ISO, and other styles

30

Kucza, Myriam M. "Analysis of flavor precursors in radish and radish color extracts." Thesis, 1996. http://hdl.handle.net/1957/34258.

Full text

Abstract:

Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG), and undergoes subsequent degradation to produce a number of volatiles. To evaluate the potential of flavor formation, juices were prepared from winter and spring radish cultivars. Whole radishes, peel

APA, Harvard, Vancouver, ISO, and other styles

31

Bejaoui, Ghada. "Development of a natural food colorant from Passiflora edulis Sims epicarp." Master's thesis, 2018. http://hdl.handle.net/10198/19871.

Full text

Abstract:

Food industry is dedicated in the continuous improvement of products safety and quality, satisfying the consumer’s requirements. Thus, this sector has invested in the development of new solutions to decrease the amount of used artificial additives and whenever possible, replacing them by more innocuous natural counterparts. Colorants are one of the most important additives in terms of marketing, since their presence influences consumer’s perceptions, choices and preferences, interfering in market success or failure of food products. In this context, there are many fruits in which their bio-res

APA, Harvard, Vancouver, ISO, and other styles

32

朱浚鋒. "Study on the Feasibility of a Natural Food Colorant From Strobilanthe cusia (NEES) KUNTZE Leaf." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/60011106024347406144.

Full text

Abstract:

碩士<br>國立臺灣海洋大學<br>食品科學系<br>98<br>The purpose of this thesis study was to develop natural edible colors using traditional dye Indigo blue and traditional Chinese medicine Indigo naturalis by Isatis Leaf. Strobilanthes cusia KUNTZE was a characteristic plants in north Taiwan, could be an interesting source for natural indigo. The leaf was hydrolyzed by natural way and edible calcium hydroxide was added to precipitate the effective colorants. The spume is called Bubble Extract of Isatis Leaf (BEIL) and the precipitate is called Sediment Extract of Isatis Leaf (SEIL). The effect of various tempera

APA, Harvard, Vancouver, ISO, and other styles

33

Habboubi, Baha. "Bixa orellana L. pods and seeds: nutritional and chemical characterization, bioactivity studies, and development of a carotenoid-based food colorant." Master's thesis, 2019. http://hdl.handle.net/10198/23071.

Full text

Abstract:

Mestrado de dupla diplomação com a Université Libre de Tunis<br>A Bixa orellana L. é mundialmente conhecida como fonte de bixina, um composto carotenoide com alta capacidade corante. A tendência crescente da indústria alimentar em utilizar novas fontes de corantes, aliada à elevada procura de consumidores mais preocupados, torna-se da maior importância encontrar novas matrizes com capacidade corante que sejam seguras para consumo humano e que apresentem também elevada estabilidade nos produtos alimentares a serem aplicados. Além disso, tecnologias de extração sustentáveis são cada vez mais nec

APA, Harvard, Vancouver, ISO, and other styles

34

ALESSANDRA, Campanari. "“IDENTITY ON THE MOVE” FOOD, SYMBOLISM AND AUTHENTICITY IN THE ITALIAN-AMERICAN MIGRATION PROCESS." Doctoral thesis, 2018. http://hdl.handle.net/11393/251264.

Full text

Abstract:

Il mio lavoro di ricerca rappresenta un contributo allo studio dell'esperienza umana dello “spazio alimentare” come costruzione sociale che comprende sia i modelli del comportamento umano, e la loro relazione sensoriale con uno specifico luogo, sia l'imprenditoria etnica. Il nucleo di questo progetto di ricerca è rappresentato da un’indagine multi-generazionale del multiforme processo della migrazione italiana in America, laddove la cultura alimentare viene utilizzata come veicolo per esaminare come gli immigrati abbiano prima perso e poi negoziato una nuova identità in terra straniera. Lo sc

APA, Harvard, Vancouver, ISO, and other styles

35

Chamblee, Stephen Joseph. "The Dynamics of Twisted Tent Maps." 2013. http://hdl.handle.net/1805/3352.

Full text

Abstract:

Indiana University-Purdue University Indianapolis (IUPUI)<br>This paper is a study of the dynamics of a new family of maps from the complex plane to itself, which we call twisted tent maps. A twisted tent map is a complex generalization of a real tent map. The action of this map can be visualized as the complex scaling of the plane followed by folding the plane once. Most of the time, scaling by a complex number will \twist" the plane, hence the name. The "folding" both breaks analyticity (and even smoothness) and leads to interesting dynamics ranging from easily understood and highly geometri

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!