Natural and artificial flavoring agents and food dyes

Colour additives for foods and beverages

Food colorants chemical and functional properties

Color quality of fresh and processed foods

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Chemistry and physiology of selected food colorants

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Natural food colorants

Handbook of U.S. colorants foods, drugs, cosmetics, and medical devices by Marmion, Daniel M. 1935-

Plant and equipments design for the manufacture of natural food color by extraction of curcumin from curcuma longa by Jalando-on, Jonathan T.

Commercial production of powdered annatto dye by Gotera, Michael Angelo D.

Developments in food colours 2

Interim report on the review of the colouring matter in food regulations, 1973

Current aspects of food colorants

Food colors.

Red pigment and citrinin formation by a local isolate of Monascus sp. by Cereno, Celia A.

Monascus red dye as alternative colorant for salted duck eggs by Santiago, Ma. Erlyne S.

Extraction and storage stability of red color from Roselle (Hibiscus sabdariffa) by Oarde, Cynthia M.

Storage stability and sensory quality of duhat (Syzyium cumini Linn.) Anthocyanins as a food colorant by Martinez, Sarah B.

Sensory quality and stability of ubi (Dioscorea alata Linn.) peel anthocyanin as a food colorant by Paredes, Ma. Dulce C.

Development and storage stability of spray dried ubi (Dioscorea alata Linn.) anthocyanin pigment as food colorant by Ramos, Aida