Results 261 to 270 of about 43,013 (307)

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 A. Mustafa   +2 more
openaire   +1 more source

Inhibitory Effects of Food-Coloring Agents Derived from Monascus on the Mutagenicity of Heterocyclic Amines

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, Nanaho Harada, Toshirou Watanabe, Naoki Kotokawa, Akira Yamamoto, Hikoya Hayatsu, Sakae Arimoto-Kobayashi   +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

Red Grape Color Pigments and their Suitability of Using as a Coloring Agent in Some Foods (Turkish with English Abstract)

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

PLANT FOOD SUPPLEMENTS AND FOOD COLORING AGENTS DERIVED FROM VITIS VINIFERA, A NEW SOURCE OF HUMAN EXPOSURE TO OCHRATOXIN A

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, Piemontese L, Gambacorta L, Longobardi F, Solfrizzo M   +4 more
openaire   +2 more sources

Natural plant food supplements and food coloring agents derived from Vitis Vinifera: a new source of human exposure to ochratoxin A

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, Gambacorta L, Zivoli R, Solfrizzo M, Longobardi F   +4 more
openaire   +1 more source

[Coloring agents in the food industry].

La Clinica terapeutica, 1986
C, Melino, A, Pasquarella
openaire   +1 more source

Production of red-pink pigment from Salinicoccus sp. as natural coloring agent in high-fat-containing foods

Food Agricultural Sciences and Technology (FAST), 11, 1, 68 ...
openaire   +1 more source

Fixed bed mycofilter column optimization and performance evaluation through the removal of a food coloring agent from an aqueous solution

Bioremediation Journal, 2023
Sanele M. Mnkandla, Patricks Voua Otomo
openaire   +1 more source

PRUNUS SPP. FRUITS AS NATURAL COLOR CONTRIBUTING AGENTS IN FOODS

2023
Dasha Mihaylova, Aneta Popova, Sashka Savchovska, Anna Lante   +3 more
openaire   +1 more source