Results 221 to 230 of about 26,092 (266)
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Food colourings, preservatives, and hyperactivity
The Lancet, 2007Eigenmann, Philippe +1 more
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Dietary exposure to food azo-colours in a sample of pre-school children from Southern Brazil
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2023Sila Mary Rodrigues Ferreira +2 more
exaly
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2021
Stephen Wai-Cheung Chung
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Stephen Wai-Cheung Chung
exaly
Food colourings and preservatives—allergy and hyperactivity
The Lancet, 2004Eigenmann, Philippe +1 more
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Supplement: Why Colour Foods? Colouring Food Products with Roche Carotenoids.
2004Nature is arrayed in the full spectrum of colours. A life without colour would be impossible to imagine. Man lives with colour, and colour is part of his daily life. This applies also to his eating habits, and it is legitimate to say that man eats not only with his mouth but with his eyes as well.
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Food Colouring and Liquids- basic and natural colours.
2010Humans constantly apply a bilateral system of colour interpretation: that of light and pigment. The objective of these experiments / installations was to verify White’s illusion (White 1979) in a comparison between three natural liquid colour contrasts and three basic colour food colouring in water contrasts.
SANDFORD, Jodi Louise, Gosti, Valter
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Colourings and preservatives in food.
Human nutrition. Applied nutrition, 1985Colours and preservatives are only two of the many classes of additives in food but they are of interest because many reported cases of sensitivity involve these two groups of substances. Preservatives present the greatest potential health hazard being, by definition, biologically active.
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