CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower

  title={CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower},
  author={Safinaz El-Shibiny and M. R. Abd El-Salam},
  journal={Journal of Food Science},
SUMMARY– A cheese color was prepared from the extract of pepper (Capsicum frutescens var. California wonder) and safflower (Carthamus tinctorius) pigments. The prepared color had a good keeping quality, slightly affected by temperature and sunlight. The prepared color proved successful in cheese coloration and resisted the biochemical changes in cheese during ripening. However, a slight loss in the color of cheese was observed during storage. 
1 Citations
Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade.
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