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Academic literature on the topic 'Vegetable coloring'
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Journal articles on the topic "Vegetable coloring"
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Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.
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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.
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Pavlyuk, Raisa, Viktoriya Pogarska, Vadym Pavlyuk, Aleksey Pogarskiy, Iuliia Kakadii, Tetyana Stukonozhenko, and Oleksandr Telenkov. "THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT." EUREKA: Life Sciences 6 (November 30, 2018): 33–40. http://dx.doi.org/10.21303/2504-5695.2018.00805.
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The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity. The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.
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Kurniawan, Johannes. "Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.)." TRJ Tourism Research Journal 4, no. 2 (October 31, 2020): 185. http://dx.doi.org/10.30647/trj.v4i2.87.
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Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutritional value is not inferior to animal milk yogurt. In order to be more attractive to increase income and add coloring, the natural coloring is green spinach, considering there has never been researched into making yogurt with the addition of green spinach as a natural coloring. The treatment of adding green spinach vegetable extracts by 15% and 25% affects the quality changes that occur in yogurt made from soy milk. By simply differentiating the addition of 15% and 25% can prove the influence of changes in yogurt quality made from soy milk.
Keywords: Organoleptic Test, Yoghurt, Green Spinach, Soy Milk
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Sheiko, Tamila, Serhii Tkachenko, Mikhailo Mushtruk, Volodymyr Vasyliv, Olena Deviatko, Roman Mukoid, Marina Bilko, and Mykola Bondar. "The Studying the processing of food dye from beet juice." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (August 28, 2019): 688–94. http://dx.doi.org/10.5219/1152.
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The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.
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Bas-Bellver, Claudia, Cristina Barrera, Noelia Betoret, and Lucía Seguí. "Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry." Sustainability 12, no. 4 (February 11, 2020): 1284. http://dx.doi.org/10.3390/su12041284.
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Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.
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Petropoulos, Spyridon A., Shirley L. Sampaio, Francesco Di Gioia, Nikos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, and Isabel Ferreira. "Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables." Antioxidants 8, no. 12 (December 4, 2019): 617. http://dx.doi.org/10.3390/antiox8120617.
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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
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Azimova, F. Sh, and N. A. Shagina. "Method for Coloring Shebody Fur Coat With Vegetable Dye of Saint-John's-Wort." Proceedings of Higher Education Institutions. Textile Industry Technology, no. 2 (2021): 160–63. http://dx.doi.org/10.47367/0021-3497_2021_2_160.
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Pogarskaya, Viktoriya, Olga Yurieva, Aleksey Pogarskiy, Kateryna Balabai, and Nadiya Maksymova. "Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction." EUREKA: Life Sciences, no. 3 (May 31, 2021): 46–52. http://dx.doi.org/10.21303/2504-5695.2021.001877.
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The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)
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Carvalho Lemos, Reimer, and Wormit. "Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)." Agriculture 9, no. 4 (April 19, 2019): 81. http://dx.doi.org/10.3390/agriculture9040081.
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Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper (Capsicum annuum) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.
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Riddhi Bhanushali Vallabhji and Vishaka Karnad AshishT. "Dyeing of cotton and silk using vegetable kitchen waste: A step towards sustainability." International Journal for Modern Trends in Science and Technology 06, no. 9S (October 16, 2020): 214–33. http://dx.doi.org/10.46501/ijmtst0609s33.
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Vegetable wastes occur throughout the supply chain. Globally, around 20% loss occurs at consumer levels, of which post-harvest and food processing level wastages account for 80% share. Wastes pose environmental threats and call for the development of a model to recycle this unutilized waste in potential avenues. The study focuses on sourcing of vegetable & fruit kitchen waste and extracts the dyes from waste to create a concrete framework in managing the kitchen waste towards using it for textile dyeing. The study will compare microwave extraction and conventional extraction method (exhaustion) and dyeing processes in terms of depth of shade and hue. The present results have demonstrated that the affinity of vegetable kitchen waste material as a source of natural coloring agents for dyeing proteinic silk fabric is higher than cellulosic cotton fabric by using both conventional and microwave assisted dyeing. Compared to conventional the microwave-assisted extraction and dyeing technique is highly effective in terms of saving the processing time, energy, and resources. Other additional features about microwave is that it is cheaper, more economical, energy saving and thereby eco-friendly. Consumers believed as expressed in the opinion survey that this research idea is excellent and will help in reducing waste.
Dissertations / Theses on the topic "Vegetable coloring"
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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.
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Neto, Jonas Cunha. "DivergÃncia e controle genÃtico de caracteres de produÃÃo e qualidade de fibra do algodÃo colorido." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=11962.
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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgicoCoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
O algodoeiro à a mais importante fibra tÃxtil do mundo. Entre os cultivares de algodÃo obtidos, aqueles com fibra naturalmente coloridas tem tido grande importÃncia como matÃria prima para a indÃstria tÃxtil, principalmente para atender demandas de tecidos ecolÃgicos e orgÃnicos. Nesse sentido, o presente trabalho foi conduzido com a finalidade de identificar genÃtipos de algodÃo de fibra colorida com boa produtividade e qualidade de fibra. Para tanto os objetivos especÃficos foram identificar genÃtipos contrastantes que possam ser utilizados no melhoramento do algodÃo colorido e tambÃm identificar que aÃÃes gÃnicas estÃo envolvidas no desempenho dos hÃbridos formados pelo cruzamento entre quatro cultivares de fibra colorida com seis cultivares tradicionais de fibra branca. Na primeira etapa do trabalho conduziu-se estudos de divergÃncia genÃtica nos genitores utilizados, por meio de tÃcnicas multivariadas, e na segunda etapa, foram estimados efeitos da capacidade geral de combinaÃÃo (CGC) e capacidade especÃfica de combinaÃÃo (CEC), identificando-se os tipos de aÃÃes gÃnicas envolvidas no controle das caracterÃsticas observadas por meio da metodologia REML/BLUP. Os dados foram coletados a partir da conduÃÃo de um experimento sob o delineamento de blocos casualizados com 24 tratamentos (14 hÃbridos e 10 genitores), no espaÃamento de 1,25 m entre linhas e 0,25 entre plantas e cinco plantas por parcela. Durante a colheita foram coletadas amostras de 20 capulhos de cada tratamento que foram utilizados para avaliaÃÃo de 12 caracterÃsticas tecnolÃgicas da fibra em HVI. As cultivares mais divergentes, envolvendo grupos distintos, foi entre a BRS Verde e BRS Buriti, seguidas da BRS Verde e BRS 293. As menores distÃncias foram obtidas entre as cultivares de fibra branca. Destaque para as cultivares BRS 286 e BRS 293. As caracterÃsticas CSP, %FIB, PAC e PAP foram mais importantes para a divergÃncia genÃtica entre os genitores. Os efeitos genÃticos aditivos tÃm maior importÃncia para o controle genÃtico das caracterÃsticas de produÃÃo e qualidade das fibras do algodÃo.
Cotton is the most important textile fiber in the world. Among all cotton cultivars released, those with naturally colored fiber has been of great importance as a raw material for the textile industry, mainly to meet demands for ecological and organic fabrics. In this sense, the aim of this study was identify genotypes of colored cotton fiber with good yield and fiber quality. The specific objectives were identify contrasting genotypes that can be used in breeding of colored cotton and also identify gene actions that are involved in the performance of the hybrids formed by crossing between four cultivars of colored fiber with six traditional cultivars of white fiber. In the first stage of the research it was conducted studies over genetic diversity in the parents used by univariate and multivariate techniques, and in the second step, we estimated effects of general combining ability ( GCA) and specific combining ability (SCA ), identifying the types of gene actions involved in the control of the observed features, using the methodology REML/BLUP. The statistical design used in the experimental data was randomized block with 24 treatments (14 hybrids and 10 parents), spaced 1,25 m between rows and 0,25 between plants and five plants per plot. They were collected samples from 20 bolls from each treatment used to evaluate 12 technological characteristics of the fiber in HVI. The most divergent cultivars, involving different groups, was between the BRS Verde and BRS Buriti, followed by BRS 293 and BRS. Smaller distances were obtained between cultivars of white fiber. Highlight for BRS 286 and BRS 293 cultivar. The features CSP,% FIB, PAC and PAP were more important for the genetic divergence between the parents. Additive genetic effects are more important for the genetic control of the characteristics of production and quality of cotton fibers.
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Souza, Alexandre Muniz Siqueira de. "Estresse hídrico e expressão de genes no início de crescimento de algodoeiro naturalmente coloridos." Universidade Estadual da Paraíba, 2014. http://tede.bc.uepb.edu.br/tede/jspui/handle/tede/2025.
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Previous issue date: 2014-03-27Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
The culture of naturally colored cotton in the Brazilian Northeast has great part of its production due to small farmers, what makes it of vital importance for the local economy, generating employment and income. Considering the climate peculiarities of the region, mainly frequent droughts, it is important the identification of genotypes tolerant to water stress. With this focus, the objective of this research was to study the tolerance of naturally colored cotton genotypes, in the initial growth phase, based on physiologic parameters and gene expression. Were used seeds of 6 naturally colored cotton genotypes, originated from the BAG of Embrapa Cotton: CNPA 2009-6 , CNPA 2009-11 , BRS SAFIRA , BRS TOPÁZIO , CNPA 2009-13 e CNPA 200950 . The seeding was done in root trainers, in a protected environment. Two handlings were tested, without water stress and with water stress, initiating this when the first real leaves measured 6 cm², allowing the evaluation of gas exchange. For the NCED and LEA genes expression studies, leaves were collected in the day that occurred the fall of stomatal conductance, two days after and in the recovery. The reduction of stomatal conductance was a good indicator of the humidity deficiency in the soil. The genotypes CNPA 2009-11 and CNPA 2009-13 didn t express the gene NCED in the reduction of stomatal conductance from 61% to 31%, and of 83% to 28%, respectively; it was observed the presence of LEA proteins in the genotypes CNPA 2009-6 and BRS SAFIRA, on the sixth day of water stress and in the genotypes CNPA 2009-3 and BRS SAFIRA on the recovery. In the end of the water stress, the root trainers containing these genotypes had a similar rate of soil humidity. The genotypes CNPA 2009-13 and CNPA 2009-50 were more tolerant to water stress, as they were the last to show signs of weakness due to water stress. However, the genotype CNPA 2009-6 reacted better to the rehydration, possessing higher indexes of number of leaves, leaf area, leaf phytomass. Nonetheless, in the end of the treatment without water stress, the genotypes CNPA 2009-11, CNPA 2009-13 and CNPA 2009-50 obtained greater phytomass, leaf, stem and root.
A cultura do algodoeiro colorido no Nordeste brasileiro, em grande parte, é praticada por pequenos produtores, o que a torna de suma importância para a economia local, gerando emprego e renda. Considerando as peculiaridades climáticas da região, principalmente, as frequentes estiagens, é importante a identificação de genótipos tolerantes ao estresse hídrico. Com esse enfoque, objetivou-se nesta pesquisa estudar a tolerância de genótipos de algodão colorido, na fase inicial de crescimento, com base em parâmetros fisiológicos e de expressão gênica. Foram utilizadas sementes de 6 genótipos de algodão colorido, oriundos do BAG da Embrapa Algodão: CNPA 2009-6 , CNPA 2009-11 , BRS SAFIRA , BRS TOPÁZIO , CNPA 2009-13 e CNPA 2009-50 . A semeadura foi em tubetes, em ambiente protegido. Foram testados dois manejos, sem estresse hídrico e com estresse hídrico, iniciando-se este quando as primeiras folhas verdadeiras atingiram 6 cm 2 , permitindo a avaliação de trocas gasosas. Para os estudos de expressão dos genes NCED e LEA, foram coletadas folhas em três datas, no dia em que ocorreu a queda da condutância estomática, dois dias depois e na recuperação da turgescência. A redução da condutância estomática foi um bom indicativo da deficiência de umidade do solo. Os genótipos CNPA 2009-11 e CNPA 2009-13 não expressaram o mesmo gene NECD na redução da condutância estomática de 61% para 31%, e de 83 para 28% respectivamente; foi observada presença das proteínas LEA nos genótipos CNPA 2009-6 e BRS SAFIRA, aos seis dias de estresse hídrico e nos genótipos CNPA 2009-3 e BRS SAFIRA na recuperação. Ao final do estresse hídrico, os tubetes contendo os genótipos tinham um teor similar de umidade de solo. Os genótipos CNPA 2009-13 e CNPA 2009-50 foram mais tolerantes ao estresse hídrico, pois foram os últimos a externarem sinais de debilidade causados pelo estresse hídrico, no entanto o genótipo CNPA 2009-6 reagiu melhor à reidratação, possuindo maiores índices de número de folhas, área foliar e fitomassa folha, todavia, ao final do tratamento sem estresse hídrico, os genótipos CNPA 2009-11, CNPA 2009-13 e CNPA 2009-50 obtiveram maiores fitomassas, folha, caule e raiz.
Books on the topic "Vegetable coloring"
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Jacoby, Kate, and Rich Landau. Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking. The Experiment, 2015.
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publisher, Coloring-kids. Fruitys Kid's Coloring Book: Unique Design, Vegetable Coloring Book, Fun Activity, Easy Fruits Coloring Book for Kids, Teens, Toddlers, Girls, and Boys. Independently Published, 2020.
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Sagno, Tony. First Toddler Coloring Book: Vegetable Alphabet Books for Kids Ages 4-8. Independently Published, 2020.
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The World Market for Tanning Extracts of Vegetable Origin, Tannins and Derivatives, Coloring Matter of Vegetable or Animal Origin, and Their Preparations: A 2004 Global Trade Perspective. Icon Group International, Inc., 2005.
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Parker, Philip M. The World Market for Tanning Extracts of Vegetable Origin, Tannins and Derivatives, Coloring Matter of Vegetable or Animal Origin, and Their Preparations: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007 Import and Export Market for Tanning Extracts of Vegetable Origin, Tannins and Derivatives, Coloring Matter of Vegetable or Animal Origin, and Their Preparations in China. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007 Import and Export Market for Tanning Extracts of Vegetable Origin, Tannins and Derivatives, Coloring Matter of Vegetable or Animal Origin, and Their Preparations in India. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007 Import and Export Market for Tanning Extracts of Vegetable Origin, Tannins and Derivatives, Coloring Matter of Vegetable or Animal Origin, and Their Preparations in United States. ICON Group International, Inc., 2006.
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