Results 171 to 180 of about 7,645 (216)
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ETP International Journal of Food Engineering, 2019
Snack foods comprise ready-to-eat foods and beverages that are sold by traders. Street foods in Indonesia are often misused by adding hazardous substances those are prohibited or safe limits. The aim of this study was to understand the street food quality and safety in elementary schools in Semarang.
Gemala Anjani +4 more
openaire +1 more source
Snack foods comprise ready-to-eat foods and beverages that are sold by traders. Street foods in Indonesia are often misused by adding hazardous substances those are prohibited or safe limits. The aim of this study was to understand the street food quality and safety in elementary schools in Semarang.
Gemala Anjani +4 more
openaire +1 more source
The Egyptian Journal of Hospital Medicine, 2017
Background: food additives are substances used in food industry in order to improve the food’s taste, appearance by preserving its flavor and preventing it from souring. Food additives are added to the most junk and fast foods, especially food for kids.
Eman G. E. Helal +2 more
openaire +1 more source
Background: food additives are substances used in food industry in order to improve the food’s taste, appearance by preserving its flavor and preventing it from souring. Food additives are added to the most junk and fast foods, especially food for kids.
Eman G. E. Helal +2 more
openaire +1 more source
Journal of Agricultural and Food Chemistry, 1997
Red and yellow pigments extracted from Monascus anka and Monascus purpureus (collectively called Beni-Koji) are being used for food coloration. In the Ames Salmonella assay, these pigments themselves showed individually no mutagenic activity, and both of them inhibited the mutagenicity of 3-hydroxyamino-1-methyl-5H-pyrido[4,3-b]indole [Trp-P-2(NHOH ...
Satoko Izawa +6 more
openaire +1 more source
Red and yellow pigments extracted from Monascus anka and Monascus purpureus (collectively called Beni-Koji) are being used for food coloration. In the Ames Salmonella assay, these pigments themselves showed individually no mutagenic activity, and both of them inhibited the mutagenicity of 3-hydroxyamino-1-methyl-5H-pyrido[4,3-b]indole [Trp-P-2(NHOH ...
Satoko Izawa +6 more
openaire +1 more source
Multifunctional properties of bacillus cell autolysate as antimicrobial and coloring agents in foods
This research aimed to evaluate feasibility of pigments from halophilic Bacillus as coloring agent having multi-bioactivity in foods. Those Bacillus were isolated from Thai traditional salty fermented fish (plara) and identified by 16S rDNA sequencing analysis. Five strains including Bacillus sp.openaire +1 more source
2015
Production of red color pigments from the pomace of red grape and their suitability of using in food as a coloring agent especially their resistance to sun light have been investigated. Mixed pomace of Carignane-Grenache varieties grapes which have been pressed for wine production used as a raw materials.
KOCABIYIK, Süleyman, YURDAGEL, Ünal
openaire +1 more source
Production of red color pigments from the pomace of red grape and their suitability of using in food as a coloring agent especially their resistance to sun light have been investigated. Mixed pomace of Carignane-Grenache varieties grapes which have been pressed for wine production used as a raw materials.
KOCABIYIK, Süleyman, YURDAGEL, Ünal
openaire +1 more source
Study of the authentic composition of the novel green foods: Food colorants and coloring foods
Food Research International, 2023Maria Roca
exaly
2015
Ochratoxin A (OTA) is an extremely harmful mycotoxin, having nephrotoxic, immunosuppressive, teratogenic and carcinogenic properties. Aspergillus carbonarius was identified as the main species responsible for OTA accumulation in grape and derived products.
Zivoli R +4 more
openaire +2 more sources
Ochratoxin A (OTA) is an extremely harmful mycotoxin, having nephrotoxic, immunosuppressive, teratogenic and carcinogenic properties. Aspergillus carbonarius was identified as the main species responsible for OTA accumulation in grape and derived products.
Zivoli R +4 more
openaire +2 more sources
2015
Objectives Red grape pomaces are rich in natural polyphenols that comprise numerous pigments. Thanks to their antioxidant properties, they maintain and promote health and reduce the risk of cardiovascular diseases. Grape pomaces are increasingly being used as starting material to produce plant food supplements (PFS), food coloring agents and tartrates.
Piemontese L +4 more
openaire +1 more source
Objectives Red grape pomaces are rich in natural polyphenols that comprise numerous pigments. Thanks to their antioxidant properties, they maintain and promote health and reduce the risk of cardiovascular diseases. Grape pomaces are increasingly being used as starting material to produce plant food supplements (PFS), food coloring agents and tartrates.
Piemontese L +4 more
openaire +1 more source
[Coloring agents in the food industry].
La Clinica terapeutica, 1986C, Melino, A, Pasquarella
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