Results 41 to 50 of about 8,418 (233)
Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS
Jurnal Teknologi dan Industri Pangan, 2021 Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of ...
Mirza Rizqi Zulkarnain +2 more
doaj +1 more source
Majalah Kedokteran Bandung, 2016 Household and school are the two most frequent sites in which food poisoning outbreak starts. This may be influenced by the lack of mother’s knowledge about the danger of synthetic food colorants for health.
Suparmi, Ophi Indria Desanti
doaj +1 more source
Journal of Pharmacy and Bioallied Sciences, 2021 Background: Denture during its in vivo service encounters myriad food pigments and numerous physico-mechanical dynamic changes. Denture discoloration is one of the unresolved problems that should be unraveled to satisfy the esthetic demands of the ...
Ranganathan Ajay +5 more
doaj +1 more source
Encapsulation of colorants by natural polymers for food applications [PDF]
, 2019 Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance.
Arnout Imhof +8 more
core +1 more source
Colour Stability of Heat and Cold Cure Acrylic Resins [PDF]
Journal of Clinical and Diagnostic Research, 2015 Introduction: To evaluate the colour stability of heat and cold cure acrylic resins under simulated oral conditions with different colorants.
Pavan Kumar Bohra +4 more
doaj +1 more source
Determination of synthetic colorants and natural carmine in wines
OENO One, 1999 Methods were developed for the determination of synthetic colorants and natural carmine (E120) in wines. The synthetic colorants studied were tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), azo ruby (E122), amaranth (E123), ponceau 4R ...
S. Virtanen +2 more
doaj +1 more source
Production of Rainbow Colorants by Metabolically Engineered Escherichia coli
Advanced Science, 2021 There has been much interest in producing natural colorants to replace synthetic colorants of health concerns. Escherichia coli has been employed to produce natural colorants including carotenoids, indigo, anthocyanins, and violacein. However, production
Dongsoo Yang +2 more
doaj +1 more source
Anthocyanins as Natural Alternatives to Synthetic Red Colorants: Risks and Food Applications
ColorantsIn recent years, increasing consumer demand for healthier and more natural foods has driven the food industry to replace artificial additives. Among these, colorants play a crucial role, as they influence the sensory perception and acceptance of food ...
Sandra Vega-Maturino +6 more
doaj +1 more source
, 2012 Food colorants are an important class of food additives that give the first impression to consumers about the quality of food. Ce(IV)-reducing antioxidant capacity assay originally developed in our laboratories was adapted to the determination of ...
Öztürk, Birsen +2 more
core +1 more source