Results 1 to 10 of about 104,292 (296)

Safe Food Coloring Agent as an Alternative to Eosin Stain. [PDF]

Cureus
Introduction Eosin stain is a commonly used histological dye that selectively binds to acidic structures in cells, imparting a color between pink and red. Eosin stain can be harmful due to its chemical composition. Inhaling eosin stain in powder form or as aerosolized droplets can cause irritation in the respiratory tract. To overcome the toxic effects
Kar S, Kumar H, Nc S, Mishra S, Bajoria AA, Saha M.   +5 more
europepmc   +6 more sources

Development of Latent Fingerprints Using Food Coloring Agents

IP International Journal of Forensic Medicine and Toxicological Sciences
: The current study aims to explore the effectiveness of food dyes as potential agents for the formation of latent fingerprints on non-porous substrates.: The development of fingerprints is a long-established forensic technique crucial for identifying perpetrators. Traditional methods often use various powders to reveal latent fingerprints on different
Venkatesh Kallu, Devendra Kumar, Sharma Bhawna   +2 more
semanticscholar   +5 more sources

Food additives Food coloring agents Food ingredients Chromatography, Thin Layer Iran

Journal of Food Quality and Hazards Control
Background: The sources of milk play a significant role on overall milk quality. Therefore, the current study was intended to evaluate the quality (physiochemical, compositional, and microbiological) and detect the adulterants in milk. Methods: A total of 200 milk samples were collected during mid of October to mid of December 2022 from four sources ...
Subrina Sultana, A. Hosen, AS Afsana, Subrina Sultana, Eshtiak Ahamed Pehan, Asimul Islam, Nasrin Sultana, Md. Hasibul Hassan   +7 more
semanticscholar   +4 more sources

Nutritional Study of Some Food Coloring Agents on Experimental Rats [PDF]

International Journal of Nutrition and Food Sciences, 2014
This study was designed to recognize the biochemical and histological alterations in the liver and kidney of male rats due to daily oral intake (for 8 weeks) of beet and curcumin extracts as natural red and yellow color, edicol erythrosine and sunset yellow as recommended synthetic colors and two unknown commercial coloring agents (red and yellow). The
W. A. El-Malky
semanticscholar   +4 more sources

Risk Assessment of Food Coloring Agents on DNA Damage Using RAPD Markers [PDF]

The Open Biotechnology Journal, 2009
In this study, faba bean (Vicia faba) seedlings were used as bioindicator to determine genotoxic effect of synthetic dyes currently used as food color additives in many countries. Novel short-term assays are required to substantiate the battery of assessment methods for evaluating the genotoxicity of candidate substances. Therefore, an attempt has been
Hala M. Abdelmigid
semanticscholar   +4 more sources

Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A

Journal of Agricultural and Food Chemistry, 2015
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 food coloring samples derived from Vitis vinifera,
Michele Solfrizzo, Luca Piemontese, Lucia Gambacorta, Rosanna Zivoli, Francesco Longobardi   +4 more
semanticscholar   +7 more sources

Evaluation of photo-mutagenicity and photo-cytotoxicity of food coloring agents [PDF]

Mutagenesis, 2005
Pigments extracted from natural products are widely used for food coloration in Japan. An investigation concerning the photo-mutagenicity and photo-carcinogenicity of frequently used colorants in Japan was performed. Colorants examined were from Laccifer lacca (lac-color), Coccus cacti (cochineal-color), Carthamus tinctorius (carthamus yellow ...
Sakae Arimoto‐Kobayashi, Masaki Machida, Keinosuke Okamoto, Akie Yamaguchi   +3 more
semanticscholar   +4 more sources

Neuropharmacological and gastrointestinal evaluation of coloring agent metanil yellow used in food and beverages

Jahangirnagar University Journal of Biological Sciences, 2019
Metanil yellow as a coloring agent is widely used in food industry to make food more appealing, appetizing and informative. Regulatory organization like FDA maintains strict rules but in our country coloring agents are at randomly used. This study is designed to evaluate side effects of metanil yellow on central nervous system and gastrointestinal ...
Md Anisur Rahman, Arpon Krishna Bala, Md. Ataur Rahman, Md Kamrul Hasan, Runa Masuma   +4 more
semanticscholar   +4 more sources

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Journal of Food Processing & Technology, 2017
The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow’s milk ...
Darwish AZ, Darwish Sm, Mohamed A. Ismail   +2 more
semanticscholar   +3 more sources

Anti‐hyperglycemic effects and Antioxidant Activities of 6 selected Natural Food Coloring Agents

The FASEB Journal, 2016
Inhibition of α‐amylase and α‐glucosidase involved in the digestion and absorption of carbohydrates can significantly decrease the postprandial increase of blood glucose level after a mixed carbohydrate diet. Therefore, it is important strategy for management of calorie control to screen these enzyme inhibitors from natural food ...
Soo-In Jang, Jungyun Lee, Yu‐Ri Kang, Hwang‐Yong Choi, Young‐In Kwon   +4 more
semanticscholar   +3 more sources