Obtention of Natural Dyes from Industrial Blackberry Pulp Residues (Rubus sp)-Reference-Cited by-同舟云学术

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Obtention of Natural Dyes from Industrial Blackberry Pulp Residues (Rubus sp)

Published:2016-04-29 Issue:1 Volume:41 Page:e12777
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

de Vargas Emanuela Flor¹,Jablonski André²,Flôres Simone Hickmann¹,Rios Alessandro de Oliveira¹

Affiliation:

1. Instituto de Ciência e Tecnologia de Alimentos; Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre RS CEP 91501-970 Brazil

2. Departamento de Engenharia de Minas; Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS CEP 91501-970 Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12777/fullpdf

Reference46 articles.

1. Toxic effects of some synthetic food colorants and/or flavor additives on male rats;Abd El-Wahab;Toxicol. Ind. Health,2013

2. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chem.,2007

3. Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats;Amin;Food Chem. Toxicol.,2010

4. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Res. Int.,2011

5. Utilization of mango peels as a source of pectin and polyphenolics;Berardini;Innovative Food Sci. Emerg. Technol.,2005

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anthocyanin Extract from Blackberry Used as an Indicator of Hydrogen Potential;International Journal of Fruit Science;2022-02-09

2. Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review;Molecules;2021-11-25

3. One water-stable magnetic coordination polymer material (Fe3O4@PmPD–[Co-BT]) as an efficient adsorbent for rapid dye removal;New Journal of Chemistry;2020

4. Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition;CyTA - Journal of Food;2019-01-01

5. Pigments and vitamins from plants as functional ingredients: Current trends and perspectives;Advances in Food and Nutrition Research;2019

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