Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants.

@article{Mapari2006ColorimetricCF,
  title={Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants.},
  author={Sameer A. S. Mapari and Anne S. Meyer and Ulf Thrane},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 19},
  pages={7027-35}
}
Exogenous pigments produced by ascomycetous filamentous fungi belonging to the genera Penicillium, Epicoccum, and Monascus, preselected based on chemotaxonomic knowledge, have been extracted and characterized by quantitative colorimetry. The color characteristics of the fungal extracts were compared to water soluble natural colorants derived from sources currently in use. The tested fungal extracts also included some commercially available Monascus colorants. The a values for the fungal… CONTINUE READING

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