Physicochemical Characteristics Safety of Under Utilized Selected Natural Food Colourants and Development of Food Colour Sensor

dc.contributor.guide	Sridevi Sivakami L
dc.coverage.spatial	Food safety and Quality
dc.creator.researcher	Yoshia Leela J
dc.date.accessioned	2025-09-10T11:28:40Z
dc.date.available	2025-09-10T11:28:40Z
dc.date.awarded	2025
dc.date.completed	2024
dc.date.registered	2021
dc.description.abstract	newline Available
dc.description.note
dc.format.accompanyingmaterial	CD
dc.format.dimensions	210x290
dc.format.extent	256
dc.identifier.researcherid	0009-0006-2112-2666
dc.identifier.uri	http://hdl.handle.net/10603/662382
dc.language	English
dc.publisher.institution	Department of Food Service Management and Dietetics
dc.publisher.place	Coimbatore
dc.publisher.university	Avinashilingam Institute for Home Science and Higher Education for Women
dc.relation	287
dc.rights	university
dc.source.university	University
dc.subject.keyword	Homescience
dc.subject.keyword	Food Service Management and Dietetics
dc.subject.keyword	Natural Food colourants, Synthetic food Colourants, annatto seeds, eucalyptus bark, invivo study, permissible level and toxicity
dc.title	Physicochemical Characteristics Safety of Under Utilized Selected Natural Food Colourants and Development of Food Colour Sensor
dc.title.alternative
dc.type.degree	Ph.D.