Results 161 to 170 of about 7,645 (216)

CandyCollect open-to-closed (O2C) microfluidic system for rapid and user-centric detection of group A <i>Streptococcus</i>.

Lab Chip
Leong KM, Sanchez JC, Craig C, Tatka JA, Arvizu RR, Robertson IH, Shinkawa VAM, Robinson TR, Chang MM, Su X, Thongpang S, Theberge AB, Berthier E, Olanrewaju AO.   +13 more
europepmc   +1 more source

Sustaining colors of tradition: ethnobotanical study on natural dye plants in Guangxi, China. [PDF]

J Ethnobiol Ethnomed
Qin Y, Hu Q, Wang Q, Luo Y, Hu R.
europepmc   +1 more source

Regulation of melanin production in fungi. [PDF]

Front Fungal Biol
Chhoker K, Hausner G, Harris SD.
europepmc   +1 more source

A scoping review of turmeric adulteration based on data from six continents. [PDF]

Pharm Biol
Gafner S, Orhan N, Kahraman Ç, Blumenthal M.   +3 more
europepmc   +1 more source

[Determination of the amount of synthetic organic food coloring agents in accordance with the regulations and the quantitative composition of dye mixtures].

Roczniki Panstwowego Zakladu Higieny, 1981
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A Review on Food Coloring Agents-Safe or Unsafe?

Research Journal of Pharmacy and Technology, 2019
Food coloring agents are added to foods to make customer perception. They act as emulsifying agents, stabilizers, sweeteners, antioxidants, preservatives and so on. They also increase attractiveness to different types of products. Coloring of the food product not only gives pleasant, attractive color but also flavor, natural value of the product.
P Shanmugasundaram
exaly   +2 more sources

Coloring Agents and Color of Foods

1987
Color 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, A. Edwin Woods, Marion R. Wells   +2 more
openaire   +1 more source

Constructing a 3D interconnected network of Ag nanostructures for high-performance SERS detection of food coloring agents

Analytical Methods, 2023
An organic contaminant-free SERS substrate with 3D interconnected network of Ag nanostructures was prepared with the lowest detection of amaranth at 3 μg L−1 and sunset yellow at 0.1 μg L−1 in orange juice, respectively. This substrate shows great potential in food and environmental detection.
Pei Zeng, Huan Zhang, Qi Guan, Qianqian Zhang, Xianzai Yan, Lili Yu, Luying Duan, Chunrong Wang   +7 more
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Production of superoxide radical in reductive metabolism of a synthetic food-coloring agent, indigocarmine, and related compounds

Life Sciences, 2005
Indigocarmine, which is widely used as a synthetic colouring agent for foods and cosmetics in many countries, was reduced to its leuco form and decolorized by rat liver microsomes with NADPH under anaerobic conditions. The reductase activity was enhanced in liver microsomes of phenobarbital-treated rats, and inhibited by diphenyliodonium chloride, a ...
Yoichi, Kohno, Shigeyuki, Kitamura, Tsuyoshi, Yamada, Kazumi, Sugihara, Shigeru, Ohta   +4 more
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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 ...
SOOIN JANG, JUNGYUN LEE, YURI KANG, HWANGYONG CHOI, YOUNGIN KWON   +4 more
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