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Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka [PDF]

Journal of Food Quality, 2019
Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such ...
P. G. T. Dilrukshi, Helani Munasinghe, A. Buddhika G. Silva, P. G. S. M. De Silva   +3 more
doaj   +2 more sources

Safety of Some Synthetic Food Colours: Review

Turkish Journal of Agriculture: Food Science and Technology, 2021
Food additives are used to protect food, increase quality and extend shelf life in many stages, from production to consumption of food. Colorants added by food producers to color food or to adjust the color to desired level are among the commonly used ...
Abdalla S. Ammar, Mennat Allah I. Atwa, Dorreya M. Faress, Ashgan M. Ali   +3 more
doaj   +3 more sources

Fifty shades of food colours – Associations with cancer risk in a French cohort [PDF]

Eur J Public Health, 2023
Bernard Srour, Guillaume Javaux, Xavier Coumoul, Inge Huybrechts, Serge Herçberg, Mélanie Deschasaux, Mathilde Touvier   +6 more
europepmc   +3 more sources

Tiered intake assessment for food colours [PDF]

Food Additives & Contaminants: Part A, 2020
A tiered intake assessment approach, ranging from the conservative default and refined budget method to refined dietary exposure assessments using national food consumption surveys is presented and applied to derive maximum potential global colour intake estimates.
Nga L, Tran, Leila M, Barraj, Aine P, Hearty, Maia M, Jack   +3 more
  +5 more sources

Food Colours

Journal of Synthetic Organic Chemistry, Japan, 1966
Rikio GOTO
openaire   +3 more sources

Analysis of marketed soft drinks and reduction of food colours with a simple absorption technique with PVA-Ag nanofilms

Applied Food Research
Modern lifestyles, economic growth, and the influences of consuming a diet with high calories, less nutrients, inadequate fibre, and added food colours.
Richiepranau Rajkumar, Amritha Varsha Priya Rejith, Kanagavalli Ramasubbu, Devi Rajeswari V   +3 more
doaj   +2 more sources

Natural Food Colours

Sen'i Gakkaishi, 1979
Masayuki Miyatake
openaire   +3 more sources

Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow

Environment Conservation Journal, 2022
Synthetic food colours are used as key component by food manufacturers to increase the consumer acceptance towards food items and beverages as well as for having certain properties like low cost, high colour intensity and more colour stability.
Shyam Babu Gangwar, Beenam Saxena, M.K. Sinha   +2 more
doaj   +1 more source

Refined exposure assessment for caramel colours (E 150a, c, d) [PDF]

EFSA Journal, 2012
This EFSA statement is a refined exposure assessment of caramel colours (E 150a, E 150c and E 150d) taking into account additional information on its use in foods as consumed.
European Food Safety Authority, European Food Safety Authority   +1 more
doaj   +1 more source

Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E 110) [PDF]

EFSA Journal, 2014
The Panel on Food Additives and Nutrient Sources added to Food (ANS Panel) has previously provided a scientific opinion re-evaluating the safety of Sunset Yellow FCF (E 110) as a food additive in the EU and establishing a temporary acceptable daily ...
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
doaj   +1 more source