Poster Presentation: Stability of Natural Colors
 25 September 2012

Consumers are becoming increasingly aware of healthy living, which has seen a trend whereby manufacturers are moving away from artificial colors and towards the use of natural colors in the food industry. In this video Annie Teoh, a Research Scientist at Leatherhead Food Research, describes a study to test the stability of natural colors in food products. Anthocyanin, Lycopene, Chloropyhll and Cu-Chlorophyllin were added to model systems and tested under real-time storage conditions and also accelerated shelf-life conditions. Interview filmed by SelectScience at the Leatherhead Food Research Food Innovation Day 2012.

SORT BY  
1 of 2 Page 1 2 Next 

Popular tags in SelectScience

Buying guides

Write a Review

Join the Global SelectScience Community Today! It’s FREE!

Helping you make informed decisions about the latest lab products and technologies:

  • Be the first to learn about new technologies
  • 10,000+ trusted product reviews from your peers
  • Compare 500,000 products and manufacturers
  • Get exclusive buying tips from experts
  • Find solutions fast: 10,000+ Application Notes, Webinars and Videos

Connect with 250,000 scientists... All in one place!

Become a member today!