Results 11 to 20 of about 104,292 (296)

Effect of food preservative and food coloring agent on some physiological and hematological parameters in albino rats and the protective role of garlic [PDF]

The Egyptian Journal of Hospital Medicine, 2005
Most children, in the age of nursery consume food that contains both colorants and preservatives with great amount. This observation led us to study the interaction between sodium nitrite as a food preservative and sun set yellow as a coloring agent. The mixture of the two agents at the limited dose of each was found to be a lethal dose. So, 1/10 th of
Eman G.E. Helal, Mervat Abdel- Rahman
semanticscholar   +3 more sources

Natural Coloring Agents for Fibers and Their Medicinal Values: A Review

Journal of Natural Fibers, 2022
Natural coloring agents obtained from plants, insects, animals, and minerals are used to color faces, hairs, textiles, and food preparations for centuries. This current review explained the role of traditional natural coloring agents in ancient times. It
Rinu Rana, Keshav Dhiman, Mahendra Singh Ashawat   +2 more
doaj   +2 more sources

Isolation, Encapsulation, Stability and Characteristics of Thylakoid from Suji Leaves (Pleomele angustifolia) as Natural Food Coloring Agent

Indonesian Journal of Natural Pigments, 2019
Suji (Pleomele angustifolia) is one kind of Indonesian typical plants which can be used as natural green food coloring agent. The susceptibility of natural pigment to external environment forces the protection in order to prolong its shelf life. Encapsulation has been known in the art of food preparation to provide protection for several ingredients ...
Rosita Dwi Chandra, Renny Indrawati, Heriyanto Heriyanto, Tatas Hardo Panintingjati Brotosudarmo, Leenawaty Limantara   +4 more
openalex   +2 more sources

Adverse Effects of Two Kinds of Food Additive Mixtures (Flavor Enhancer, Food Preservative or Food Coloring Agent) on Physiological Parameters in Young Male Albino Rats

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, Rasha A. A. El-Sayed, Mohamed Mustafa   +2 more
openalex   +2 more sources

Methods to detect color imitation of red wines [PDF]

E3S Web of Conferences, 2022
The most traditional object of falsification, taking into account the volume of consumption and cost, is wine. A significant proportion of adulteration of red wines accounts for the imitation of their color by introducing color compounding ingredients to
Cherviak Sofia, Anikina Nadezhda, Ermikhina Marianna, Vesyutova Antonina, Pogorelov Dmitrii   +4 more
doaj   +1 more source

[Mutagenic effect of the food-coloring agents tartrazine and indigo carmine].

Voprosy pitaniia, 1984
The authors studied the mutagenic action of the food dyes, tartrazine (both Soviet and imported) and indigocarmine in a microbial model and in warm-blooded animals (linear mice). Determined the toxicity and mutagenic action of the dyes on E. coli, strain K-12, carried out chromosomal analysis of the bone marrow, examined the dominant lethals in CBA X ...
Karpliuk Ia, Volkova Na, Okuneva La, Gogol' At, Rybakova Kd   +4 more
openalex   +2 more sources

Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

Antioxidants, 2023
Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses
Kinga Lis, Zbigniew Bartuzi
doaj   +1 more source

Integrative Metabolomic and Transcriptomic Analyses Uncover Metabolic Alterations and Pigment Diversity in Monascus in Response to Different Nitrogen Sources

mSystems, 2021
Natural MPs containing a mixture of red, orange, and yellow pigments are widely used as food coloring agents. MP diversity provides foods with versatile colors and health benefits but, in turn, complicate efforts to achieve maximum yield or desirable ...
Di Huang, Yuhui Wang, Jing Zhang, Huimin Xu, Jing Bai, Huijing Zhang, Xiaolong Jiang, Jian Yuan, Gege Lu, Lingyan Jiang, Xiaoping Liao, Bin Liu, Huanhuan Liu   +12 more
doaj   +1 more source

Food-Grade Metal Oxide Nanoparticles Exposure Alters Intestinal Microbial Populations, Brush Border Membrane Functionality and Morphology, In Vivo (Gallus gallus)

Antioxidants, 2023
Among food additive metal oxide nanoparticles (NP), titanium dioxide (TiO₂) and silicon dioxide (SiO₂) are commonly used as food coloring or anti-caking agents, while zinc oxide (ZnO) and iron oxide (Fe₂O₃) are added as antimicrobials and coloring agents,
Jacquelyn Cheng, Nikolai Kolba, Alba García-Rodríguez, Cláudia N. H. Marques, Gretchen J. Mahler, Elad Tako   +5 more
doaj   +1 more source

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color

Foods, 2023
Color is a major feature that strongly influences the consumer’s perception, selection, and acceptance of various foods. An improved understanding regarding bio-safety protocols, health welfare, and the nutritional importance of food colorants has ...
Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman, Sungkwon Park   +6 more
doaj   +1 more source