Enzyme-assisted extraction of flavorings and colorants from plant materials
HB Sowbhagya, VN Chitra - Critical reviews in food science and …, 2010 - Taylor & Francis
From times immemorial, colorants, and flavorings have been used in foods. Color and flavor
are the major attributes to the quality of a food product, affecting the appearance and …
are the major attributes to the quality of a food product, affecting the appearance and …
Effect of pretreatments on extraction of pigment from marigold flower
HB Sowbhagya, SB Sushma, NK Rastogi… - Journal of food science …, 2013 - Springer
Marigold flower (Tagetes erecta L) is one of the richest sources of xanthophylls. An
enzymatic pretreatment method was developed for improved extraction of pigments from …
enzymatic pretreatment method was developed for improved extraction of pigments from …
An efficient environmentally friendly CuFe 2 O 4/SiO 2 catalyst for vanillyl mandelic acid oxidation in water under atmospheric pressure and a mechanism study
H Mao, H Wang, T Meng, C Wang, X Hu… - New Journal of …, 2021 - pubs.rsc.org
With the aim of the green production of vanillin, a highly efficient environmentally friendly
oxidation system was introduced to oxidize vanillyl mandelic acid (VMA) with a porous …
oxidation system was introduced to oxidize vanillyl mandelic acid (VMA) with a porous …
[PDF][PDF] Enzyme-assisted extraction of bioingredients
KC Baby, TV Ranganathan - Chemical Weekly, 2013 - academia.edu
In the modern world, bioingredients have an important role to play in different spheres of
human life. They can be a major component of food we eat; beverages that quench our …
human life. They can be a major component of food we eat; beverages that quench our …