References

1. Hari, R.K., T.R. Patel, and A.M. Martin. 1994. An overview of pigment production in biological systems: functions, biosynthesis, and applications in food industry. Food Reviews International 10: 49-70.

2. Lewis, P.A. 1988. Introductory notes, in Pigment Handbook, Vol. 1. P.A. Lewis, Ed. John Wiley & Sons, New York, p. 1.

3. Billmeyer, F.W. and M. Saltzman. 1981. Principles of Color Technology. John Wiley & Sons, New York.

4. Hendry, G.A.F. 1996. Natural pigments in biology, in Natural Food Colorants. G.A.F. Hendry and J.D. Houghton, Eds. Chapman & Hall, New York, pp. 1-39.

5. Henry, B.S. 1996. Natural food colours, in Natural Food Colorants. G.A.F. Hendry and J.D. Houghton, Eds. Chapman & Hall, New York, pp. 40-79.

6. Delgado-Vargas, F., A.R. Jiménez, and O. Paredes-López. 2000. Natural pigments: carotenoids, anthocyanins, and betalains — characteristics, biosynthesis, processing and stability. Critical Reviews in Food Science and Nutrition 40: 173-289.

7. Bauernfeind, J.C. 1981. Natural food colors, in Carotenoids as Colorants and Vitamin A Precursors, Vol. 1. J.C. Bauernfeind, Ed. Academic Press, New York, pp. 1-45.

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