Background The recent rise in awareness of safe food and changing consumer attitudes
have brought many innovations in packaging technology. Consumers are increasingly …

Highlights•Natural food pigments are actively studied because of potential health benefits.•A
diversity of plant and microbial sources has been reported.•Processing effects have been …

In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Temperature and pH play an important role in the stability of phycocyanin, a natural blue
colorant. Systematic investigations showed the maximum stability of phycocyanin was in the …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Microalgae are photosynthetic microorganisms that have generated increasing interest in
recent years due to their potential applications. Their biological capacity to grow faster than …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

Color and texture are important quality characteristics and major factors affecting sensory
perception and consumer acceptance of foods. pH has an important effect on pigments (eg …

Abstract C-Phycocyanin (C-PC) is a blue pigment in cyanobacteria, rhodophytes and
cryptophytes with potential use as a value-added food colorant. Its stability was studied by …