Colorants
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. 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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2. Identification and quantification of genipin and geniposide from Genipa americana L. by HPLC-DAD using a fused-core column
Abstract In this work, it was developed a fast, simple and selective method for quantification of genipin and geniposide from unripe fruits of genipap, which are known as natural colorants, blue and yellow, respectively. The compounds separation was performed in a fused-core C18 column using as mobile phase water (A) and acetonitrile (B) both acidified with
Food Sci. Technol. Publicado em: 19/03/2018
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3. Screening of Auricularia auricula strains for strong production ability of melanin pigments
Abstract Melanin pigments have great application value and development potential in food industry to use as nature functional food colorants. In initial study, twenty-two Auricularia auricula strains were screened for stronger production ability of melanin pigments by solid culture. Three A. auricula strains (RF201, QD2 and QD6) with higher pigment productio
Food Sci. Technol. Publicado em: 01/06/2017
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4. The influence of heat treatment on the quality of screen printed textile substrates
ABSTRACT During exploitation, textile products printed with screen printing technique are quite often exposed to various influences, one of which is a heat treatment- firstly during the production process and later on when ironing. Heat is simultaneously affecting deposited colorants (ink) on the surface of the substrate material, as well as textile fibers i
Matéria (Rio J.). Publicado em: 11/05/2017
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5. Canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1: effects of inoculation and aeration rate
The interest in production of natural colorants by microbial fermentation has been currently increased. The effects of D-glucose concentration (3.18-36.82 g/L), inoculum size (12.5 x 10(9)-49.5 x 10(9) cfu cells/mL) and air-flow rate (1.95-12.05 L/L min) on the biomass, total carotenoid and canthaxanthin (CTX) accumulation of Dietzia natronolimnaea HS-1 in a
Braz. J. Microbiol.. Publicado em: 05/08/2014
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6. Effect of coffe and a cola-based soft drink on the color stability of bleached bovine incisors considering the time elapsed after bleaching
There is no consensus about the waiting time necessary for the patient to start consuming beverages containing colorants again after bleaching. Objective: To evaluate the influence of beverages with coloring agents on bleached bovine incisors considering the time elapsed after bleaching. Materials and methods: Sixty bovine incisors were bleached with 35%
J. Appl. Oral Sci.. Publicado em: 29/07/2014
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7. Improvement of submerged culture conditions to produce colorants by Penicillium purpurogenum
Safety issues related to the employment of synthetic colorants in different industrial segments have increased the interest in the production of colorants from natural sources, such as microorganisms. Improved cultivation technologies have allowed the use of microorganisms as an alternative source of natural colorants. The objective of this work was to evalu
Braz. J. Microbiol.. Publicado em: 2014-06
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8. Obtenção e propriedades de toruleno da levedura Rhodotorula glutinis / Obtaining and properties of torulene from Rhodotorula glutinis yeast
Carotenoids are natural colorants, some of which are precursors of vitamin A. Since the past decade, an important role in reducing the risk of various degenerative diseases was attributed to these compounds. With these vital functions, the search for sources has intensified worldwide. The biotechnological production of specific carotenoids, using bacteria, f
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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9. 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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10. 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
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11. Extração, micronização e estabilização de pigmentos funcionais : construção de uma unidade multipropósito para desenvolvimento de processos com fluídos pressurizados / Extractionm micronization and stabilization of functional pigments : construction of multipurpose unit for pressurized fluid process development
The food industry is continuously searching compounds that present physical and chemical properties to improve their products. Most of them are additives with antioxidant properties, colorants or additives with positive effects to human health. Natural additives are always preferred to synthetic compounds. Flavonoids and carotenoids are two of the major func
Publicado em: 2011
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12. Evaluation of beta-carotene microencapsulated antimutagenic activity in cells of rats treated with antitumor doxorubicin using micronucleus test and comet assay / Avaliação da atividade antimutagênica do beta-caroteno microencapsulado em células de ratos tratados com o antitumoral doxorrubicina empregando os ensaios de micronúcleo e cometa
Colorants are commonly used in the food industry. From natural or synthetic origin, these colorants are used in food production in order to recompense the loss of color during manufacturing and stowage processes, guarantee color uniformity and also attribute color to those colorless ones. Among natural pigments, beta-carotene (BC) has been one of the most ad
Publicado em: 2010