Academic Journal
Use of yellow food dye from safflower petales in producing of caramel
| العنوان: | Use of yellow food dye from safflower petales in producing of caramel |
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| المؤلفون: | BANTEA-ZAGAREANU, Valentina, SAVCENCO, Alexandra, BAERLE, Alexei, TATAROV, Pavel |
| بيانات النشر: | Universitatea Tehnică a Moldovei |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | caramel, natural dyes, safflower |
| الوصف: | The obtained HPLC chromatograms demonstrated that the YFDS dye is suitable for its use as a natural dye in the production of caramel. The peaks obtained in the caramel samples demonstrated that the three chalcones (hydroxysafflor yellow A, anhydrosafflor yellow B and precarthamin), which are contained in the YFDS dye in powder form, remain stable during the heat treatment of the caramel mass at high temperatures and in acid medium. It has been demonstrated that to obtain a caramel, harmless to consumers, yellow synthetic dyes can be replaced by the natural yellow dye YFDS, which does not undergo chemical degradation during the producing of caramel. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| ردمك: | 978-9975-45-851-1 9975-45-851-3 |
| Relation: | BANTEA-ZAGAREANU, Valentina, SAVCENCO, Alexandra, BAERLE, Alexei et al. Use of yellow food dye from safflower petales in producing of caramel. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 105. ISBN 978-9975-45-851-1.; http://repository.utm.md/handle/5014/21708 |
| الاتاحة: | http://repository.utm.md/handle/5014/21708 |
| Rights: | Attribution-NonCommercial-NoDerivs 3.0 United States ; http://creativecommons.org/licenses/by-nc-nd/3.0/us/ |
| رقم الانضمام: | edsbas.BB9767C1 |
| قاعدة البيانات: | BASE |
| ردمك: | 9789975458511 9975458513 |
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