Search results for "Cochineal"
showing 2 items of 2 documents
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
2020
Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…
Applying the Techniques on Materials I
2012
The knowledge of the composition of the natural dye mixtures gives hints on appropriate procedures for restoration strategies. Identification of the dyes used, the establishment of their biological source, how they have been prepared, how these historical textiles were made, can provide important information. The dyestuffs used up to nineteenth century were either of plant (weld, madder, indigo, etc.) or animal origin (cochineal, shellfish, etc.) and belonged to various chemical types, such as flavonoids (yellow), anthraquinones (red) and indigoids (blue and violet). In this study microsamples (19) were examined from 11 Mevlana’s kaftans, dervishs’ dresses and dated from the thirteenth cent…