Natural Food Colorants Obtained from Algae and Their Functional Properties
| dc.contributor.author | Akyıl, Saniye | |
| dc.contributor.author | İlter, Işıl | |
| dc.contributor.author | Koç, Mehmet | |
| dc.contributor.author | Kaymak-Ertekin, Figen | |
| dc.date.accessioned | 2023-01-12T20:37:29Z | |
| dc.date.available | 2023-01-12T20:37:29Z | |
| dc.date.issued | 2021 | |
| dc.department | N/A/Department | en_US |
| dc.description.abstract | Colour is one of the major features that fascinate the customers and makes the foods more allurement.Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is beingdecreased every day and food industry tends to use natural colorant. Algae have recently gainedimportance owing to a sustainable natural source of colorant. Algae can rapidly increase their biomasscompared to plants thus they produce more pigments. This review covers the subjects about thefunctional properties and usage areas of natural colorants obtained from algae; phycocyanin,phycoerythrin, astaxanthin, canthaxanthin, ?-carotene, lutein, fucoxanthin. | en_US |
| dc.identifier.endpage | 1194 | en_US |
| dc.identifier.issn | 2148-127X | |
| dc.identifier.issue | 6 | en_US |
| dc.identifier.startpage | 1193 | en_US |
| dc.identifier.trdizinid | 455155 | en_US |
| dc.identifier.uri | https://search.trdizin.gov.tr/yayin/detay/455155 | |
| dc.identifier.uri | https://hdl.handle.net/11454/81688 | |
| dc.identifier.volume | 9 | en_US |
| dc.indekslendigikaynak | TR-Dizin | en_US |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | Türk Tarım - Gıda Bilim ve Teknoloji dergisi | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Natural Food Colorants Obtained from Algae and Their Functional Properties | en_US |
| dc.type | Correction | en_US |
