Underutilized fruits and vegetables as potential novel pigment sources

Author:

Aschoff née Brauch J.E.

Publisher

Elsevier

Reference146 articles.

1. A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry;Aberoumand;World Journal of Dairy & Food Sciences,2011

2. Access to European Union Law, 2006. Commission decision of 23 October 2006: authorising the placing on the market of lycopene from Blakeslea trispora as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council. http://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32006D0721&from=EN (accessed 12.01.16.).

3. Access to European Union law, 2009a. Commission decision of 28 April 2009: authorising the placing on the market of lycopene Oleoresin from tomatoes as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council. http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32009D0355 (accessed 12.01.16.).

4. Access to European Union law, 2009b. Commission decision of 30 April 2009: authorising the placing on the market of lycopene as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council. http://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32009D0362&from=EN (accessed 12.01.16.).

5. Palette of our palates: a brief history of food coloring and its regulation;Adam Burrows;Comprehensive Reviews in Food Science and Food Safety,2009

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