Results 251 to 260 of about 4,282,775 (294)
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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 +4 more
openaire +2 more sources
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 +4 more
openaire +2 more sources
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
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
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
Study of the authentic composition of the novel green foods: Food colorants and coloring foods
Food Research International, 2023Maria Roca, Isabel Viera
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