Results 21 to 30 of about 4,282,775 (294)
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
doaj +1 more source
Evaluation of photo-mutagenicity and photo-cytotoxicity of food coloring agents [PDF]
Mutagenesis, 2005 Pigments extracted from natural products are widely used for food coloration in Japan. An investigation concerning the photo-mutagenicity and photo-carcinogenicity of frequently used colorants in Japan was performed. Colorants examined were from Laccifer lacca (lac-color), Coccus cacti (cochineal-color), Carthamus tinctorius (carthamus yellow ...
Sakae, Arimoto-Kobayashi +3 more
openaire +2 more sources
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
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 +3 more
doaj +1 more source
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 +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 +2 more
doaj +1 more source
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 +4 more
doaj +1 more source
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 +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 +1 more
doaj +1 more source
Food safety in Finland 2021 [PDF]
, 2022 This report presents the 2021 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments.
Finnish Food Authority, Finnish Food Authority
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