Results 11 to 20 of about 26,073 (266)

Bare-throated spurfowl (Pternistis spp.) males across Africa impress females with bright throat colours during courtship

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
doaj   +1 more source

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, Simon K.A. Robson, Ellen Ariel   +2 more
doaj   +2 more sources

The impact of selected food additives on the gastrointestinal tract in the example of nonspecific inflammatory bowel diseases

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, Dominika Piątek, Rafał Filip   +2 more
doaj   +1 more source

Scientific Opinion on re‐evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives

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)
doaj   +1 more source

Unconditioned and conditioned responses to colour in the predatory coccinellid, Harmonia axyridis (Coleoptera: Coccinellidae)

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
doaj   +1 more source

Refined exposure assessment for Azorubine/Carmoisine (E 122)

EFSA Journal, 2015
Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for Azorubine/Carmoisine (E 122) taking into account additional information on its use in foods.
European Food Safety Authority
doaj   +1 more source

Colour Selection and Olfactory Responses of Papilio demoleus during Foraging and Courtship

Insects, 2023
Colours and odours are the most important cues for butterflies to localise food and mating partners. We studied the visual and olfactory responses of the widely distributed butterfly Papilio demoleus Linnaeus during foraging and courtship. P.
Shunan Chen, Mingtao Li, Ji Liu, Ying Feng, Jun Yao, Lei Shi, Xiaoming Chen   +6 more
doaj   +1 more source

Simply red? The effects of distinct colours and sustainable production methods on the consumers’ preferences for healthier sweet peppers

Heliyon
The 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, Raffaele Zanchini, Daniela Spina, Antonella Vastola, Mario D'Amico, Francesco Caracciolo   +5 more
doaj   +1 more source

Refined exposure assessment for curcumin (E 100)

EFSA Journal, 2014
Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for curcumin (E 100) taking into account additional information on its use in foods.
European Food Safety Authority
doaj   +1 more source

Microbial Pigments: A Healthy Alternative of Synthetic Dyes in Food Industry

Journal of Pure and Applied Microbiology
Colours are being used in the food industry not only to increase the intensity of the physical appearance of food but also to protect it from oxidative and light-induced damage.
Upal Das Ghosh
doaj   +1 more source