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. V. Yurchenko +6 more
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Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population [PDF]
Food Science and Technology, 2021 Patrícia da Silva Rodrigues +2 more
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Exposure assessment for food colours in Bulgarian children [PDF]
Food Risk Assess Europe, 2023 Mariya Hristova
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Analysis of the range of soft drinks containing food colours and flavourings: retail example
, 2021 Soft drinks are widely used and have steady demand. The content of beverages includes food colours and flavourings of different origins. Currently, consumers prefer drinks that contain natural raw materials.
Irina Sandrakova +3 more
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Toxicity of food colours and additives: A review [PDF]
, 2015 Majority of consumer goods are required to be presented with good aesthetics in order to improve acceptability in terms of colours and in some instances taste.
Olusegun Ekundayo, Abass A. Olajire
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Using Multiple Case Studies to Examine the Role of Colours in SME Food Packaging [PDF]
Wacana Seni Journal of Arts Discourse, 2023 Existing studies on branding and value creation focus primarily on established brands and luxury products, with less attention paid to small and medium enterprise (SME) food souvenir products.
Wirania Swasty, Muhizam Mustafa
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IDENTIFICATION AND ESTIMATION OF NON-PERMITTED FOOD COLOURS (METANIL YELLOW AND ANILINE DYES) IN TURMERIC POWDER BY RAPID COLOR TEST AND THIN LAYER CHROMATOGRAPHY [PDF]
, 2017 A study was carried out determine the presence of metanil yellow and aniline dyes, both qualitatively, in nine turmeric samples collected from the western region of Mumbai.
Ritika Shah
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Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry [PDF]
, 2017 Synthetic food colours are used worldwide to avoid the loss of original colour in processed foods, as well as to make the products more attractive to consumers.
Shruti Singh +3 more
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Dietary exposure assessment of artificial food colours
Bulgarian One Health JournalFood colours are food additives that are added to foods after authorization for use by the European Commission and scientific safety assessment by the European Food Safety Authority. Each colour is added to foods to achieve a specific purpose, such as to
Mariya Hristova
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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