Carotenoids, Anthocyanins, Betalains, Haems, Phycobilins, Anthraquinones, Monascus extracts, Melanoidins, Chlorophylls, Carmine, Turmeric, Carthamin, Caramel, Synthetic dyes, Inorganic colorants...

Production

Production of natural food colourings
New processes for the recovery of natural pigments
Treatment of raw plant material for pigment recovery optimisation
Agricultural practices for plant producing pigments
New cultivars / Novel plants
Seasonal effects on pigment content and pigment quality in plants
Blending of pigments and co-pigments
Formulation of synthetic pigments
Maillard products
In situ production of pigments in/on food (e.g. cheese)
Pigments from microalgae
Microbial production of pigments for food use, fermentation
Extraction of pigments using CO2 in supercritical state
Pigments extracted from marine by-products
Production of natural pigments in plant cell cultures

Bioactivity, Health

Bioactivity of pigments:
in vitro assays and clinical studies
Antioxidant, antimutagenic, anticancer activities

Bioavailability :
Adsorption of pigments in the intestine
Blood levels of pigment
Protocols in animals, in humans

Food use

Analytical techniques applied to pigments
Sensory analysis on colorants and coloured food
Relationship between instrumental and visual measurements of colour
Formulation, designing of food containing pigments
Use of CIE L*a*b* in food colouring
Measurement of colour
Handling colorants
Quality control of food pigments
Physical state of pigments in plant or food
Stability of natural pigments and colourings
Effect of food processes on pigments
Stabilization of natural pigments
Modelling of pigment decolouration in food
Encapsulation of food colours
Pigment pattern and food authenticity
Adulteration of foods
Pigments in animal feed (aquaculture, poultry farming...)
Legal aspects of food colorants and pigments

Please, do not hesitate to contact us for additional topics...
mailto:pf2004@tech-quimper.fr