Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1038-3.pdf
Reference22 articles.
1. Aparnathi KD, Sharma RS (1991) Annatto colour for food: a review. Indian Food Packer 45:13–27
2. Armin B, Walter S, Kitzelmann E (2002) HPLC and spectrophotometric determination of annatto in cheese. Eur Food Res Technol 215:359–364
3. Barnicoat CR (1950) Cheese discoloration: oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compounds. J Dairy Res 17:209–213
4. Chandan RC, Arun K, Nagendra PS (2008) Dairy processing and quality assurance. Wiley Blackwell, Iowa
5. Collins P (1992) The role of annatto in food colouring. Food Ingred Proc Int 23:23–27
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