Food colours of plant origin

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DC Field	Value	Language
dc.contributor.author	SHAMINA, A	-
dc.contributor.author	Shiva, K N	-
dc.contributor.author	PARTHASARATHY, V A	-
dc.date.accessioned	2017-09-28T06:49:36Z	-
dc.date.available	2017-09-28T06:49:36Z	-
dc.date.issued	2007	-
dc.identifier.citation	Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2007 2, No. 087,1-25	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/534	-
dc.description.abstract	Pigments of plant origin are gaining importance globally as a potential source of natural food colours for their versatility and so as to avoid a variety of health hazards caused by synthetic colours. Colour has been added to our foods in one or another form for centuries. Earlier studies of food colours have focused mainly on synthetic colours and their chemistry, stability, metabolism and toxicity, but recent attention has been directed towards biochemical aspects of food colours of plant origin and their utilization studies. This review gives up-to-date information on various aspects of food colours such as history, types, sources, uses, chemistry, properties, colour additives and regulations for use.	en_US
dc.subject	Natural food colours	en_US
dc.subject	Pigments	en_US
dc.subject	Chemistry of pigments	en_US
dc.subject	Anthocyanins	en_US
dc.subject	Carotenoids	en_US
dc.subject	Colour additives	en_US
dc.title	Food colours of plant origin	en_US
dc.type	Article	en_US
Appears in Collections:	CROP IMPROVEMENT

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