Open Access
Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
---|---|---|
Article Number | 01011 | |
Number of page(s) | 7 | |
Section | Food Science and Technology | |
DOI | https://doi.org/10.1051/bioconf/202517001011 | |
Published online | 01 April 2025 |
- M. Paakki, I. Aaltojärvi, M. Sandell, A. Hopia, The importance of the visual aesthetics of colors in food at a workday lunch. Int. J. Gastron. Food Sci. 16, 100131 (2019). https://doi.org/10.1016/j.ijgfs.2018.12.001 [Google Scholar]
- P.B. Рathare, U.L. Opara, F.A. Al-Said, Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocess Technol. 6, 36-60 (2013) [Google Scholar]
- HunterLab, Colorimeters vs. spectrophotometers. Applications note. Insight on Color 5, 1-2 (1995) [Google Scholar]
- M. Kutryanska, A. Bosakova-Ardenska, P. Boyanova, P. Panayotov, IceColor: A software tool for color evaluation with application in food development. AIP Conf. Proc. 3063, 030003 (2024). https://doi.org/10.1063/5.0195737 [Google Scholar]
- K.L. Yam, S.E. Papadakis, A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 61, 137-142 (2004). https://doi.org/10.1016/S0260-8774(03)00195-X [Google Scholar]
- T. Brosnan, D.W. Sun, Improving quality inspection of food products by computer vision-a review. J. Food Eng. 61, 3-16 (2004). https://doi.org/10.1016/S0260-8774(03)00183-3 [CrossRef] [Google Scholar]
- C.J. Du, D.W. Sun, Recent developments in the applications of image processing techniques for food quality evaluation. Trends Food Sci. 15, 230-249 (2004). https://doi.org/10.1016/j.tifs.2003.10.006 [Google Scholar]
- M. Herrera, I. Viera, M. Roca, Study of the authentic composition of the novel green foods: food colorants and coloring foods. Food Res. Int. 170, 112974 (2023). https://doi.org/10.1016/j.foodres.2023.112974 [Google Scholar]
- R. Schweiggert, Perspective on the ongoing replacement of artificial and animal-based dyes with alternative natural pigments in foods and beverages. J. Agric. Food Chem. 66, 3074-3081 (2018). [CrossRef] [PubMed] [Google Scholar]
- H. Sun, Y. Wang, Y. He, B. Liu, H. Mou, F. Chen, S. Yang, Microalgae-derived pigments for the food industry. Mar. Drugs 21, 82 (2023). https://doi.org/10.3390/md21020082 [Google Scholar]
- M. Gong, A. Bassi, Carotenoids from microalgae: a review of recent developments, Biotechnol. Adv. 34, 1396-1412 (2016). https://doi.org/10.1016/j.biotechadv.2016.10.005 [Google Scholar]
- G. Chaitanya, Food coloring: the natural way. Res. J. Chem. Sci. 4, 87-96 (2014). [Google Scholar]
- P. Chattopadhyay, S. Chatterjee, S.K. Sen, Biotechnological potential of natural food grade biocolorants. Afr. J. Biotechnol. 7, 2972-2985 (2008) [Google Scholar]
- A. Matos, E. Novelli, G. Tribuzi, Use of algae as food ingredient: sensory acceptance and commercial products. Front. Food. Sci. Technol. 170, 112974 (2022). [Google Scholar]
- I. Minchev, N. Petkova, I. Milkova-Tomova, Ultrasound-assisted extraction of chlorophylls and phycocyanin from Spirulina platensis. Biointerface Res. Appl. Chem. 11, 9296-9304. (2021). https://doi.org/10.1186/s40643-023-00692-x [Google Scholar]
- P. Boyanova, D. Gradinarska, V. Dobreva, P. Panayotov, M. Momchilova, G. Zsivanovits, Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream. BIO Web Conf. 45, 01009 (2022). https://doi.org/10.1051/bioconf/20224501009 [Google Scholar]
- L. Faresin, R. Devos, C. Reinehr, L. Colla, Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. Int. J. Gastron. Food Sci. 27, 100445 (2022) [Google Scholar]
- O. Safronova, E. Polyakova, O. Evdokimova, E. Demina, T. Lazareva, O. Petrova, Development of sustainable systems of food production using spirulina platensis dairy technology as a functional filler. IOP Conf. Ser. Earth Environ. Sci. 981, 022074 (2022) [Google Scholar]
- S. Noorannisa, N. Ekantari, Stability of Spirulina platensis ice cream and shelf life prediction using accelerated shelf life test method based on physical and antioxidant analysis. E3S Web Conf. 147, 03007 (2020). [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.