Results 11 to 20 of about 3,010,754 (299)
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
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Avian Research, 2023 The role of bare body parts in sexual signalling in birds has received relatively little attention. I describe how the bare-throated spurfowl males saturate the colours of their throats to attract females.
Johann H. van Niekerk
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Colour vision of green turtle (Chelonia mydas) hatchlings: do they still prefer blue under water? [PDF]
PeerJ, 2018 Background Several anatomical studies provide evidence that green turtles (Chelonia mydas) possess the necessary anatomy for colour vision. Behavioural experiments have previously been conducted with newly emerged hatchlings, concluding that they are ...
Rebecca Jehne Hall +2 more
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Molecules, 2022 Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray ...
Priscilla Magalhães de Lima +5 more
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Potential Weekly Intake Of Artificial Food Colours By 3-14-year-old Children In Brazil.
, 2015 The Potential Weekly Intake (PWI) of artificial food colours by 3-14-year-old children living in the District of Barão Geraldo, Campinas, São Paulo, Brazil, was estimated on the basis of average consumption data of artificially coloured food and ...
Toledo, M C, Guerchon, M S, Ragazzi, S
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For solo piano, duration 21 minutes 30 seconds. The five pieces which comprise 'A book of colours' were written between 1988 and 1993. 1. Duendecitos, 2. figurine, 3. a shapeless flame, 4. some distant chimes, 5. the thing that makes ashes.
Holt, S.
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Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population [PDF]
, 2022 There are very few studies evaluating the exposure of the general population to food colours. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) by the Brazilian population of four rather seldom-used synthetic food colours ...
Rodrigues, Patrícia da Silva +2 more
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EFSA Journal, 2015 Copper complexes of chlorophylls (Cu‐chlorophylls) (E 141(i)) and copper complexes of chlorophyllins (Cu‐chlorophyllins) (E 141(ii)) are prepared from sources that could not be regarded as edible plant material or food (grass, lucerne, nettle) for humans.
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
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European Journal of Entomology, 2000 We determined if mature ladybirds use colour to initially find suitable host plants. We also determined whether ladybird beetles are capable of associating characteristics such as colour with the presence of prey.
Edward B. MONDOR, Jessie L. WARREN
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Archives of Medical Science, 2021 Various types of food additives are widely used in the food industry. Due to their properties extending the usefulness for consuming food products, they give them different colours, consistency, or taste.
Sara Jarmakiewicz - Czaja +2 more
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