| 1 |
Natural food colours of biological sources |
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| 2 |
Analytical methods |
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| 3 |
Introduction to Food Additives, Types of Additives, Risks of Additives |
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| 4 |
Emulsifiers Synthesis and Structure |
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| 5 |
Molecular organization of surfactants in solution |
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| 6 |
Surface activity and droplet stabilization |
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| 7 |
Surfactants interaction with biopolymers |
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| 8 |
Surfactant classification schemes |
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| 9 |
Amphiphilic biopolymers |
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| 10 |
Protein–polysaccharide complexes |
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| 11 |
Food hydrocolloids thickening characteristics |
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| 12 |
Viscoelasticity and gelation |
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| 13 |
Hydrocolloid fibres |
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| 14 |
What causes a compound to appear as being colored |
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| 15 |
Natural food colours of biological sources |
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| 16 |
Color chemistry |
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