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Maria Francisca Teixeira
Separation and Purification Technology, 2016
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Isolation of natural red colorants from fermented broth using ionic liquid-based aqueous two-phase systems
Adalberto Pessoa
Journal of Industrial Microbiology & Biotechnology, 2013
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Potential Aqueous Two-Phase Processes for the Primary Recovery of Colored Protein from Microbial Origin
Marco Rito-palomares
Engineering in Life Sciences, 2005
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Improvement of submerged culture conditions to produce colorants by Penicillium purpurogenum
Adalberto Pessoa
Brazilian Journal of Microbiology, 2014
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Improving of red colorants production by a new Penicillium purpurogenum strain in submerged culture and the effect of different parameters in their stability
Adalberto Pessoa
Biotechnology Progress, 2013
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Food Colorant from Microorganisms
Marlia Singgih, Elin Julianti
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Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature
Alejandro Méndez
Journal of Zhejiang University SCIENCE B, 2011
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Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants
susana mendes
Food Chemistry, 2020
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Recovery of Red Pigments from Monascus purpureus FTC 5357 by Extraction of Fermented Solids: Operational Conditions and Kinetics
farhan M. Said
Brazilian Archives of Biology and Technology, 2021
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Investigating the influence of pH, temperature and agitation speed on yellow pigment production by Penicillium aculeatum ATCC 10409
Seyed Mohammad Mortazavi, majid afshari
Natural Product Research, 2015
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Microorganisms as sources of biobased colorants. Going deep into the rainbow of colorful fungi, yeasts, microalgae and bacteria
Laurent Dufosse
HAL (Le Centre pour la Communication Scientifique Directe), 2018
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Technological Applications of Natural Colorants in Food Systems: A Review
Ivan Ocampo
Foods
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Separation of synthetic food colourants by capillary zone electrophoresis in a hydrodynamically closed separation compartment
Marian Masar
Journal of Chromatography A, 1996
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Optimization and extraction of extra and intracellular color from Penicillium minioluteum for application on protein fibers
sunita aggarwal
Fibers and Polymers, 2017
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Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation
Gunjan Mukherjee
Process Biochemistry, 2011
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Development of a Green Chromatographic Method for Simultaneous Determination of Food Colorants
Mahnaz Khanavi, Ghazaleh Moghaddam
Food Analytical Methods, 2012
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Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale
Jens Frisvad
Microbial Cell Factories, 2009
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Encapsulation, Properties, and Thermal Study of Red Biocolorant from Selected Plants Obtained Through Physical Extraction
Renny Indrawati
International Journal of Chemical Engineering and Applications, 2017
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Isolation, Optimization and Extraction of Microbial Pigments from Marine Yeast Rhodotorula Sp (Amby109) As Food Colourants
angelin christal
Biosciences Biotechnology Research Asia
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Microbial Pigments From Bacteria, Yeasts, Fungi, and Microalgae for the Food and Feed Industries
Laurent Dufosse
Natural and Artificial Flavoring Agents and Food Dyes, 2018
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Detection and identification of natural water-soluble colouring matters in foods
Anton Perdih
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1977
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Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications
Livia Visai
Process Biochemistry, 2014
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Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant
Prof. Dr. Osama Darwesh
Applied Sciences
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Application of Bacterial Pigments as Colorant
Nur Yusof
SpringerBriefs in Molecular Science, 2012
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A review on analytical methods for the determination of natural colorants (green) in food commodities and beverages
Badal Kumar Mandal
Biointerface Research in Applied Chemistry, 2020
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Evaluation of physical and chemical characteristics of yellow colorant produced by Epicoccum nigrum MIUG 2.15 in crude extracts and emulsions
Gabriela Bahrim
2008
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Biocolorants and its implications in Health and Food Industry -A Review
Heiplanmi Rymbai
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A Study on Extraction of Plant Based Bio Colours
Ratnakaram Venkata Nadh
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Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry
Laurent Dufosse
Journal of Food Composition and Analysis
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