The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …

Synthetic coloring agents have been broadly utilized in several industries such as food,
pharmaceuticals, cosmetic and textile. Recent surveys on the potential of teratogenicity and …

Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

Natural pigments and colorants have seen a substantial increase in use over the last few
decades due to their eco-friendly and safe properties. Currently, customer preferences for …

Natural carotenoids are secondary metabolites that exhibit antioxidant, anti-inflammatory,
and anti-cancer properties. These types of compounds are highly demanded by …

Colors with their attractive appeal have been an integral part of human lives and the easy
cascade of chemical catalysis enables fast, bulk production of these synthetic colorants with …

Background Colour is a key component to increase product value and consumer
acceptance. The substances used to impart colour, the colouring agents, are near …

The search for sustainable processes is constantly increasing in the last years, so reusing,
recycling and adding value to residues and by-products from agroindustry is a consolidated …

Humankind has been unknowingly utilizing food fermentations since the first creation of
bread, cheese, and other basic foods. Since the beginning of the last century, microbial …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …