Results 11 to 20 of about 2,652,306 (344)
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.
B. Srour +6 more
europepmc +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 +3 more
doaj +2 more sources
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 +2 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
openaire +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
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 +2 more sources
Temperature, but not available energy, affects the expression of a sexually selected ultraviolet (UV) colour trait in male European green lizards. [PDF]
PLoS ONE, 2012 Colour signals are widely used in intraspecific communication and often linked to individual fitness. The development of some pigment-based (e.g. carotenoids) colours is often environment-dependent and costly for the signaller, however, for structural ...
Katalin Bajer +3 more
doaj +7 more sources
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 +2 more
doaj +1 more source
Genotoxic safety of synthetic food colours. Review
Экологическая генетика, 2021 Food additives and, in particular, food colours are becoming more widespread in all countries. The review is devoted to the least studied problem of synthetic food colours safety assessment approved for use in the Russian Federation to the analysis of ...
V. Yurchenko +6 more
semanticscholar +1 more source