An investigation into the preparation and characteristics of carbonized rice straw for black food dye

An investigation into the preparation and characteristics of carbonized rice straw for black food dye

Traditional natural dye sources have limitations in terms of variability and availability. This study investigate explored rice straw as a sustainable food dyes, focusing on carbonised rice straw (CRS). The aim was to reduce the CRS silica content to meet the regulatory standards without compromisin...

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Bibliographic Details
Main Authors: Erni Sofia Murtini, Hendrix Yulis Setyawan, Sudarminto Setyo Yuwono, Luluk Mamluhah, Lisa Fitri Rahayu, Mingming Zhu, Chiemeka Onyeka Okoye
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Cogent Food & Agriculture
Subjects:
Carbonised rice straw
black food
liquid dye
non-carbon reduction
pressurised NaOH
Agriculture and Food
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2025.2546987
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https://www.tandfonline.com/doi/10.1080/23311932.2025.2546987

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