Results 21 to 30 of about 4,449,313 (264)

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, Malini Bhattacharyya, Babita Patni, Mamta Arya, Gopal K. Joshi   +4 more
doaj   +1 more source

Possible Multi-Organ Toxicity in Rats after Chronic Oral Administration of Titanium Dioxide: Biochemical and Histopathological Study. [PDF]

The Egyptian Journal of Forensic Sciences and Applied Toxicology, 2022
Titanium dioxide (TiO2) is used abundantly as a white pigment with many applications; food coloring agents, additives, tooth whitening paste, pharmaceutical preparations, painting materials, and sunscreen creams.
Eman Shaltout, Rania Makboul, Nora Abdellah, Noha Ebrahem   +3 more
doaj   +1 more source

The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler ...
Winny Swastike, Edi Suryanto, Rusman Rusman, Chusnul Hanim, Jamhari Jamhari, Yuny Erwanto, Jumari Jumari   +6 more
doaj   +1 more source

Red eccrine chromhidrosis with review of literature

Indian Journal of Dermatology, 2017
A 22-year-old male presented with reddish discoloration of the vest following perspiration for 6 months. He was a habituated consumer of cranberry juice.
Ashok Kumar Jaiswal, Shilpashree P Ravikiran, Prasoon Kumar Roy   +2 more
doaj   +1 more source

Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

BMC Microbiology, 2022
Background The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives.
Ibrahim A. Soliman, Yasmeen A. Hasanien, Amira G. Zaki, Hany A. Shawky, Amr A. Nassrallah   +4 more
doaj   +1 more source

Therapeutical and Nutraceutical Roles of Cyanobacterial Tetrapyrrole Chromophore: Recent Advances and Future Implications

Frontiers in Microbiology, 2022
Cyanobacteria have attracted the attention of researchers because of their promising role as primary and secondary metabolites in functional food and drug design.
Kshetrimayum Birla Singh, Kaushalendra, Jay Prakash Rajan   +2 more
doaj   +1 more source

Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality

Foods, 2023
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents.
Beatrice Mofoluwaso Oladimeji, Ronald Gebhardt   +1 more
doaj   +1 more source

Gender differences in perceived food healthiness and food avoidance in a Swedish population-based survey: a cross sectional study

Nutrition Journal, 2020
Background The aim of this work was to study potential gender differences in perceived food healthiness and food avoidance in a population-representative sample of the Swedish adult population. Methods A questionnaire regarding diet and health was posted
Linnea Bärebring, Maria Palmqvist, Anna Winkvist, Hanna Augustin   +3 more
doaj   +1 more source

The history of food colorants before aniline dyes [PDF]

, 1991
The history of food coloring agents is described, beginning with artificial colors in ancient Greece and Rome up to the prepn.
McKone, Harold T.
core   +1 more source

Nanoemulsions and Their Potential Applications in Food Industry

Frontiers in Sustainable Food Systems, 2019
Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions.
Jamuna Bai Aswathanarayan, Ravishankar Rai Vittal   +1 more
doaj   +1 more source