The DOI matches its Crossref record; 284 of the 284 references it cites were found in a registry or an index.
Natural food pigments and colorants
Abstract
The natural color of foods is due primarily to carotenoids, anthocyanins, betanin and chlorophylls, either as inherent food constituents or as food or feed additives. These compounds have drawn considerable attention in recent years, not because of their coloring properties, but due to their potential health-promoting effects. Their occurrence and levels in foods, along with the factors that influence the composition, have been widely investigated. Processing effects have been actively studied. In spite of the intense search for plant and microbial sources and efforts to increase yield, few natural food color additives have reached the market. Lack of stability is a major deterrent; microencapsulation and nanoencapsulation are being advocated to minimize this problem.
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1 retracted
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Cited by
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Industrial potential of carotenoid pigments from microalgae: Current trends and future prospects
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Microbial Pigments in the Food Industry—Challenges and the Way Forward
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Metadata
- Authors
- Rodriguez-Amaya, D. B.
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2016-02
- Volume
- 7
- Pages
- 20-26
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W1455012158
- Cited by
- 489
- References
- 284
- FWCI
- 4.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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