Colorants in cheese manufacture: Production, chemistry, interactions, and regulation-Reference-Cited by-同舟云学术

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

Published:2019-12-23 Issue:4 Volume:19 Page:1220-1242
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Sharma Prateek¹²^ORCID,Segat Annalisa¹²^ORCID,Kelly Alan L.³^ORCID,Sheehan Jeremiah J.¹²^ORCID

Affiliation:

1. Department of Food Chemistry and TechnologyTeagasc Food Research Centre Moorepark Fermoy Ireland

2. Dairy Processing Technology Centre (DPTC) Limerick Ireland

3. School of Food and Nutritional SciencesUniversity College Cork Cork Ireland

Funder

Enterprise Ireland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12519

Reference138 articles.

1. American Dairy Products Institute (ADPI). (2015).White paper (ADPI cheese color task force): Annatto usage—An emerging problem. Retrieved fromhttps://www.adpi.org/Portals/0/Board-Docs/Sept2015/cheese%20color%20task%20force%20white%20paper.pdf

2. Stability of bixin in annatto oleoresin and dye powder during storage

3. HPLC and spectrophotometric determination of annatto in cheese

4. ToF-SIMS Characterization of Thermal Modifications of Bixin from Bixa orellana Fruit

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