Results 11 to 20 of about 4,282,775 (294)
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
exaly +2 more sources
Risk Assessment of Food Coloring Agents on DNA Damage Using RAPD Markers [PDF]
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
exaly +3 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 +4 more
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Efficacy of some Color Agents as Stored Product Protectants. [PDF]
Journal of Plant Protection and Pathology, 2021 Cereals especially wheat grains are an important food source for the majority of the world population. Safe grain storage methods are thus of fundamental importance to ensure food supply from harvest to the next years.
Amal Hamza +3 more
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PRODUCTION AND APPLICATION OF NATURAL FOOD PIGMENTS BY MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES [PDF]
Bulletin of Pharmaceutical Sciences. Assiut University, 2021 This work was established for using potato chips manufacturing wastes as a substrate for the production of food colorant pigments by Monascus ruber Went AUMC 5705, then it was utilized individually for coloring some food products (drops sweets).
Hossam E. F. Abdel-Raheam +2 more
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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
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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 +12 more
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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 +2 more
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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 +5 more
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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 +6 more
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