CARAMEL COLOURS

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CARAMEL COLOURS

机译：焦糖色

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Even if the winter colours are above all dominated by darks, black and grey, there is still a lot of space reserved for beautiful, warm brown tones. The palette ranges from beige, greige, camel over cognac and copper up to dark chocolate brown. This is broken up by green tones with a grey touch and accent colours in chili or mandarin. Plain colours and reduced patterning prevail in this theme with a sporty and slightly masculine effect.

机译：即使冬天的颜色主要是深色，黑色和灰色，仍然有很多空间可以保留美丽，温暖的棕色色调。调色板的范围从米色，灰色，干邑白兰地色的骆驼色和铜色到深巧克力色。这是由带有灰色感的绿色调和辣椒或普通话的重音色分解而成的。纯色和减少的图案在该主题中盛行，具有运动性和略带男性化的效果。

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《TextilMitteilungen》 |2008年第1期|p.56|共1页
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中图分类纺织工业、染整工业;
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专利

1. Development of caramel colour with improved colour stability and reduced 4-methylimidazole [J] . Seong-Min Hong, Minsun Park, Kwang-Geun Lee Food additives & contaminants . 2020,第7期

机译：具有改善的颜色稳定性和减少4-甲基咪唑的焦糖颜色
2. Dietary intake assessment of caramel colours and their processing by-products 4-methylimidazole and 2-acetyl-4-tetrahydroxy-butylimidazole for the Chinese population [J] . Liang Jiang, Cao Pei, Wang Xiaodan, Food additives & contaminants . 2019,第7期

机译：焦糖颜色的膳食摄入评估及其副产物4-甲基咪唑和2-乙酰基-4-四羟基 - 丁基咪唑为中国人口
3. Ion pair vortex assisted-ionic liquid based dispersive liquid-liquid microextraction for selective separation and preconcentration of 4-methylimidazole from caramel colour drinks and foodstuffs prior to its spectrophotometric determination [J] . Altunay Nail, Gurkan Ramazan Microchemical Journal: Devoted to the Application of Microtechniques in all Branches of Science . 2019,第期

机译：离子对涡旋辅助离子液体基于分散液 - 液 - 液体微萃取，在分光光度法测定之前从焦糖颜色饮料和食品中的选择性分离和前浓缩的4-甲基咪唑
4. Electrochemical oxidation combined with electro-Fenton process for decolorization of caramel colorant in aquatic solution using BDD electrodes [C] . Haibo Chen, Gen Yoshida, Ikko lhara 日本水環境学会年会 . 2021

机译：使用BDD电极将电化学氧化与电芬酸焦糖脱色的电解氧化过程结合
5. The development of a continuous system for the production of powder caramel color. [D] . Crush, Lisa Marie. 2003

机译：开发用于生产焦糖粉的连续系统。
6. Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays [O] . Marcos Mateo-Fernández, Pilar Alves-Martínez, Mercedes Del Río-Celestino, 2019

机译：体内和体外测定的食品安全性和焦糖色IV类食品的营养价值
7. Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays [O] . Marcos Mateo-Fernández, Pilar Alves-Martínez, Mercedes Del Río-Celestino, 2019

机译：在体内和体外测定中使用焦糖颜色级别IV的食品安全和营养潜力

CARAMEL COLOURS

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