Results 261 to 270 of about 139,907 (316)
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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 +7 more
openaire +3 more sources
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 +7 more
openaire +3 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 +2 more sources
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 +2 more sources
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 +2 more sources
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 +2 more sources
Coloring Agents and Color of Foods
1987Color 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 +2 more
openaire +1 more source
Physical Chemistry, Chemical Physics - PCCP
Excessive use of food coloring agents in the food industry to make the food more attractive or improve the taste has caused various health and ecological problems.
Mahabul Haque +7 more
semanticscholar +1 more source
Excessive use of food coloring agents in the food industry to make the food more attractive or improve the taste has caused various health and ecological problems.
Mahabul Haque +7 more
semanticscholar +1 more source
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
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
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
Naturally Occurring Coloring and Flavoring Agents
, 2020T. K. Dua, Paramita Paul
semanticscholar +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