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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 +3 more
doaj +4 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 +3 more
semanticscholar +7 more sources
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 +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 Background Colour additives are frequently used in foods. A randomised controlled trial showed that some of them resulted in increased hyperactivity in children.
Bernard Srour +6 more
europepmc +4 more sources
Thermodynamics of adsorption of food colours [PDF]
JOURNAL OF RESEARCH AND REVIEW IN SCIENCE, 2018 Thermodynamics of adsorption of two synthetic food colours, Tartrazine and Brilliant blue, was investigated. The adsorbent used was activated carbon, produced from saw dust waste. For each of the food colours, equilibrium studies were carried out at different temperatures (308 K, 318 K, 328 K and 338 K).
Adebayo Akinbulu, T. O. Ogunbayo
semanticscholar +3 more sources
Applied Food ResearchModern lifestyles, economic growth, and the influences of consuming a diet with high calories, less nutrients, inadequate fibre, and added food colours.
Richiepranau Rajkumar +3 more
doaj +3 more sources
Promoting Foods to Indian Children through Product Packaging [PDF]
Journal of Competitiveness, 2013 Packaging serves as an important mass communication tool to market foods in stores. Packaging elements such as bright colours, spokes/cartoon characters, cartoonish scripts/crayoned fonts, discounts and premiums are used to attract children and influence
Soni Pavleen
doaj +3 more sources
Simply red? The effects of distinct colours and sustainable production methods on the consumers’ preferences for healthier sweet peppers [PDF]
HeliyonThe purpose of this paper is to thoroughly assess the value of colours in consumers' preferences for sweet peppers, and the association with more sustainable methods of production in the consumers' minds.
Giuseppe Di Vita +5 more
doaj +2 more sources
Separation and Identification of Food Colours Permitted by the Colouring Matters in Food Regulations 1957 [PDF]
Analytica Chimica Acta, 1960 Kenneth A Freeman
+6 more sources