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2018
Color is important to many foods, both those that are unprocessed and those that are manufactured. Together with flavor and texture, color plays an important role in food acceptability. In addition, color may provide an indication of chemical changes in a food, such as browning and caramelization.
John W. Finley +2 more
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Color is important to many foods, both those that are unprocessed and those that are manufactured. Together with flavor and texture, color plays an important role in food acceptability. In addition, color may provide an indication of chemical changes in a food, such as browning and caramelization.
John W. Finley +2 more
openaire +1 more source
Annual Review of Food Science and Technology, 2020
There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts.
Elvira Gonzalez, de Mejia +4 more
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There is an increasing consumer demand for natural colors in foods. However, there is a limited number of available natural food sources for use by the food industry because of technical and regulatory limitations. Natural colors are less stable and have less vibrant hues compared to their synthetic color counterparts.
Elvira Gonzalez, de Mejia +4 more
openaire +2 more sources
Coloring Agents and Color of Foods
1987Color is unconsciously incorporated into our impressions of foods because our eyes are constantly supplying the brain with color information that is instinctively associated with all other information about any given food. Radishes are “red,” bananas are “yellow,” and lettuce is “green.” In fact, we associate a particular color with almost every food ...
Leonard W. Aurand +2 more
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Food Chemistry, 2023
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies.
Noemí, Echegaray +5 more
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Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies.
Noemí, Echegaray +5 more
openaire +2 more sources
METABOLIC FATE OF FOOD COLORANTS
Annual Review of Nutrition, 1981Evaluation of the chemical and biological data on synthetic and natural food colorants indicates that synthetic colorants in general have been studied more thoroughly than their natural counterparts. The increasing use of natural colorants in processed foods at levels higher than those found in natural sources has raised concern about deficiencies in ...
T M, Parkinson, J P, Brown
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The basis of color in muscle foods
C R C Critical Reviews in Food Science and Nutrition, 1977The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat ...
George G. Giddings, Myron Solberg
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2012
Food Color and Appearance Food Appearance and Expectations J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods R. D. Lozano Colors Seen through Transparent Objects O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine Case M.
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Food Color and Appearance Food Appearance and Expectations J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods R. D. Lozano Colors Seen through Transparent Objects O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine Case M.
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Betanin—A food colorant with biological activity
Molecular Nutrition & Food Research, 2014Betalains are water‐soluble nitrogen‐containing pigments that are subdivided in red‐violet betacyanins and yellow‐orange betaxanthins. Due to glycosylation and acylation betalains exhibit a huge structural diversity. Betanin (betanidin‐5‐O‐β‐glucoside) is the most common betacyanin in the plant kingdom.
Esatbeyoglu, Tuba +3 more
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Natural Colorants: Food Colorants from Natural Sources
Annual Review of Food Science and Technology, 2017The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives.
Gregory T, Sigurdson +2 more
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Color as a factor in food choice
Critical Reviews in Food Science and Nutrition, 1993From birth, nature teaches us to make judgements on our environment based in large measure on color. As such, it plays a key role in food choice by influencing taste thresholds, sweetness perception, food preference, pleasantness, and acceptability. Its role is elusive and difficult to quantify, however, which at times has placed color in a secondary ...
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