Results 21 to 30 of about 139,907 (316)
Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents
Journal of Food Processing & Technology, 2017 The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow’s milk ...
Darwish AZ, Darwish SM, Ismail MA
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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
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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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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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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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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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Current Research in Pharmaceutical Sciences, 2022 Coloring agents are inseparable part of cosmetic, pharmaceutical Industry and food industry. A study conducted by Food Dyes Health Effects Assessment OEHHA in 2020 reported The percentage of US children and adolescents diagnosed with Attention Deficit ...
Tanya Mehra, A. Mishra, Nidhi Mishra
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Foods, 2021 Red beetroot (RB) is a well-known health-promoting food consumed worldwide. RB is commonly used in food processing and manufacturing thanks to the high content of components that can also be employed as natural coloring agents.
Ottavia Giampaoli +8 more
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The Realm of Microbial Pigments in the Food Color Market
Frontiers in Sustainable Food Systems, 2021 Colors are added to food items to make them more attractive and appealing. Food colorants therefore, have an impressive market due to the requirements of food industries. A variety of synthetic coloring agents approved as food additives are available and
Babita Rana +4 more
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