Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables.

Othman, Rashidi and Mohd Zaifuddin, Fatimah Azzahra and Mohd Hassan, Norazian (2014) Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. In: MALAYSIA INTERNATIONAL CONFERENCE ON OILS AND FATS, 20-21 AUGUST 2014, Putrajaya.

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Abstract

Color is one important characteristics to food products where it dictates consumers' first perception on the foods' flavor and quality. in the current industry, most of the colorants used were coming from synthetic sources. However, due to negative health impacts of the synthetic colorants, we are now witnessing the urgency to find natural colorants and impose it to food products.

Item Type:	Conference or Workshop Item (Poster)
Additional Information:	3842/37939
Uncontrolled Keywords:	Food colorant, traditional vegetables, ulam, carotenoids
Subjects:	Q Science > QD Chemistry R Medicine > RS Pharmacy and materia medica S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Architecture and Environmental Design > Department of Landscape Architecture
Depositing User:	Dr rashidi othman
Date Deposited:	29 Aug 2014 08:18
Last Modified:	24 Jul 2021 22:53
URI:	http://irep.iium.edu.my/id/eprint/37939

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