Results 81 to 90 of about 6,593 (196)

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Food Science of Animal Resources
Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products.
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur   +8 more
doaj   +1 more source

Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge. [PDF]

J Agric Food Chem, 2022
Novais C, Molina AK, Abreu RMV, Santo-Buelga C, Ferreira ICFR, Pereira C, Barros L.   +6 more
europepmc   +1 more source

Production of Bixin‐Rich Extracts From Annatto Seeds via Ethanol–Water Extraction Integrated With Ultrafiltration Technology

Chemistry &Biodiversity, Volume 23, Issue 10, October 2026.
Ethanol–water extraction followed by 5 kDa ultrafiltration yields a bixin‐rich annatto extract with 97.9% bixin rejection, 94.2% recovery in the retentate, and an enrichment factor of 1.29. Fouling analysis indicates an important contribution from cake formation, highlighting the role of membrane–solute interactions in the selective concentration of ...
Karolyna B. Miguel, Vicelma Luiz Cardoso, Miria Hespanhol Miranda Reis   +2 more
wiley   +1 more source

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +1 more source

Cellular Responses to Tartrazine and Sulfanilic Acid Exposure in BEAS‐2B Cells: Viability, Apoptosis, and DNA Damage

Journal of Applied Toxicology, Volume 46, Issue 10, Page 3446-3454, October 2026.
ABSTRACT Tartrazine is a synthetic azo dye widely used in food, pharmaceutical, and cosmetic products, resulting in extensive human exposure, while its toxicity and that of its primary metabolite, sulfanilic acid, remain controversial. Considering the reported association of tartrazine with hypersensitivity and allergic‐like reactions, human bronchial ...
Merve Baysal, Abdullah Burak Karaduman, Büşra Korkut Çelikateş, Merve Güven, Özlem Atlı‐Eklioğlu, Sinem Ilgın   +5 more
wiley   +1 more source

Aggregation‐induced enhanced emission for quantification of recycled content in automotive plastics

Polymer International, Volume 75, Issue 10, Page 919-927, October 2026.
Quantifying recycled content in four automotive plastics using aggregation‐induced enhanced emission showed that performance was highly dependent on both polymer and additive chemistries. Abstract The use of plastics in the automotive industry is increasing due to their versatility, light weight and affordability.
Saleh S Soomro, Chaehwan Hong, Michael P Shaver   +2 more
wiley   +1 more source

Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative. [PDF]

Plants (Basel), 2021
Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L.   +13 more
europepmc   +1 more source

Photodegradation of Azo and Hydrazone Colourants on Cellulose‐Based Materials: A Mass Spectrometric Screening

ChemistrySelect, Volume 11, Issue 37, 6 October 2026.
Natural‐light ageing of early azo dyes and hydrazone pigments (AY36, AO7, and AR1) on cellulose‐based supports produces marked chromatic changes and distinct molecular transformations. LC–HRMS analysis of aged AY36 reveals degradation products associated with N‐oxidation, N‐dearylation, azo‐bond oxidation, and formaldehyde addition, providing a first ...
Adele Ferretti, Tommaso Nacci, Ilaria Degano   +2 more
wiley   +1 more source

Green Extraction of Natural Colorants from Food Residues: Colorimetric Characterization and Nanostructuring for Enhanced Stability

Foods
Food residues are a promising resource for obtaining natural pigments, which may replace artificial dyes in the industry. However, their use still presents challenges due to the lack of suitable sources and the low stability of these natural compounds ...
Victoria Baggi Mendonça Lauria, Luciano Paulino Silva   +1 more
doaj   +1 more source

Optimized Stacking Ensemble Machine Learning for Nondestructive Toxicological Risk Assessment of Fish Meat Using Hyperspectral Imaging

Journal of Food Safety, Volume 46, Issue 5, October 2026.
Hyperspectral imaging and an optimized stacking ensemble learning model are developed for rapid, nondestructive toxicological assessment of fish meat. This framework integrated multiple machine learning classifiers to accurately distinguish toxicologically contaminated fish from fresh samples using both reduced (25‐band) and full (224‐band) spectral ...
Muhammad Aqeel, Muhammad Iqbal, Hassan Majeed, Rumaisa Mahmod, Khan Bahadar Khan, Yiming Deng   +5 more
wiley   +1 more source