Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables.
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...
| Main Authors: | , , |
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| Format: | Proceeding Paper |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/37939/ http://irep.iium.edu.my/37939/1/SMILE_PS26.pdf |
| _version_ | 1848781503338643456 |
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| author | Othman, Rashidi Mohd Zaifuddin, Fatimah Azzahra Mohd Hassan, Norazian |
| author_facet | Othman, Rashidi Mohd Zaifuddin, Fatimah Azzahra Mohd Hassan, Norazian |
| author_sort | Othman, Rashidi |
| building | IIUM Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T15:50:36Z |
| format | Proceeding Paper |
| id | iium-37939 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:50:36Z |
| publishDate | 2014 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-379392021-07-24T14:53:50Z http://irep.iium.edu.my/37939/ Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. Othman, Rashidi Mohd Zaifuddin, Fatimah Azzahra Mohd Hassan, Norazian QD Chemistry RS Pharmacy and materia medica S Agriculture (General) SB Plant culture 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. 2014-08-20 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/37939/1/SMILE_PS26.pdf 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. http://www.ukm.my/chem/smile2014/ |
| spellingShingle | QD Chemistry RS Pharmacy and materia medica S Agriculture (General) SB Plant culture Othman, Rashidi Mohd Zaifuddin, Fatimah Azzahra Mohd Hassan, Norazian Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title | Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title_full | Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title_fullStr | Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title_full_unstemmed | Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title_short | Potential sources of lipid soluble food colorants from selected Malaysian traditional vegetables. |
| title_sort | potential sources of lipid soluble food colorants from selected malaysian traditional vegetables. |
| topic | QD Chemistry RS Pharmacy and materia medica S Agriculture (General) SB Plant culture |
| url | http://irep.iium.edu.my/37939/ http://irep.iium.edu.my/37939/ http://irep.iium.edu.my/37939/1/SMILE_PS26.pdf |