Foods, 2023 Color is the prime feature directly associated with the consumer’s attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color.
A. Annam Renita +6 more
doaj +2 more sources
Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives [PDF]
Foods, 2023 In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects ...
Erika N. Vega +4 more
doaj +2 more sources
Study of the authentic composition of the novel green foods: Food colorants and coloring foods
Food Research International, 2023 The clean label approach is behind the development of the new concept, coloring food, in contrast to regulated food colorants, although few data are available regarding its composition. Consequently, twenty-six commercial green foods (including novel foods) have been analyzed to investigate the authentic composition behind the different labels.
Maria Roca
exaly +4 more sources
Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products [PDF]
Hemijska Industrija, 2014 The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production
Petronijević Radivoj B. +6 more
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Determination of Five Synthetic Colorants in Grain Food by High Performance Liquid Chromatography-tandem Mass Spectrum [PDF]
Liang you shipin ke-ji, 2021 A new application of baking soda was developed, the synthetic colorant in cereal was extracted by adding with methanol solution in this paper.To develop new uses of edible bicarbonate,synthetic colorants were extracted from cereals by adding methanol ...
ZHANG Chun-e +4 more
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Journal of Fungi, 2020 Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this
Fernanda de Oliveira +6 more
doaj +2 more sources
Food colorants metabolized by commensal bacteria promote colitis in mice with dysregulated expression of interleukin-23 [PDF]
Cell Metabolism, 2021 Zhengxiang He +2 more
exaly +2 more sources
Status of food colorants in India: conflicts and prospects [PDF]
Journal Fur Verbraucherschutz Und Lebensmittelsicherheit, 2023 Ressin Varghese +2 more
exaly +2 more sources
Photo- and Sono-Active Food Colorants Inactivating Bacteria. [PDF]
Int J Mol Sci, 2023 Food colorants are commonly used as excipients in pharmaceutical and nutraceutical fields, but they have a wide range of other potential applications, for instance, as cytotoxic drugs or mediators of physical antimicrobial treatments.
Hochma E +3 more
europepmc +2 more sources
Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union [PDF]
Frontiers in NutritionIntroductionSynthetic food colorants are widely used in bakery products to enhance visual appeal; however, their use is regulated due to potential health concerns.
Mazen M. Al Fayez +5 more
doaj +2 more sources