Results 231 to 240 of about 2,527,951 (265)

Harnessing Photo‐Energy Conversion in Nanomaterials for Precision Theranostics

Advanced Materials, EarlyView.
Harnessing photo‐energy conversion in nanomaterials enables precision theranostics through light‐driven mechanisms such as photoluminescence, photothermal, photoelectric, photoacoustic, photo‐triggered surface‐enhanced Raman scattering (SERS), and photodynamic processes. This review explores six fundamental principles of photo‐energy conversion, recent
Jingyu Shi, Yadi Fan, Qin Zhang, Yingying Huang, Mo Yang   +4 more
wiley   +1 more source

Designing Physical Unclonable Functions From Optically Active Materials

Advanced Materials, EarlyView.
Assigning unforgeable “fingerprints” to manufactured goods is a key strategy to fight global counterfeiting. Optical physical unclonable functions (PUFs) are chemically generated random patterns of optically active materials serving as unique authenticators.
Maxime Klausen, Junfang Zhang, Molly M. Stevens   +2 more
wiley   +1 more source

Active Biopaste for Coral Reef Restoration

Advanced Materials, EarlyView.
Preserving coral reefs is essential. A conductive, hardening paste for coral attachment and mineral accretion technology is developed, using a bio‐based acrylate soybean oil matrix and graphene nanoplatelets. Corals are attached with and onto the conductive paste, electricity is applied, water electrolysis is induced, and calcium is deposited at the ...
Gabriele Corigliano, Valerio Isa, Valerio Francesco Annese, Camilla Rinaldi, Maria Summa, Rosalia Bertorelli, Paolo Galli, Silvia Lavorano, Mario Caironi, Marco Contardi, Pietro Cataldi, Simone Montano, Athanassia Athanassiou   +12 more
wiley   +1 more source

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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 & Risk Assessment, 2023
The dietary exposure of six food azo-colours was assessed in a sample of pre-schoolers from Guaratuba-Paraná, Brazil. Consumption data of 323 children aged 2 to 5 years was collected through 3-day food records.
Constanza De Matteu Monteiro, S. M. R. Ferreira, C. C. B. Almeida, Larissa Marinho Duarte, S. Crispim   +4 more
semanticscholar   +1 more source

Dietary exposure assessment of synthetic food colours using analytical concentrations in Korea

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2019
The safety of nine synthetic colour additives approved in Korea were assessed through hazard identification, hazard characterisation, exposure assessment, and risk characterisation. Hazard identification and characterisation were conducted using new risk
Ho-Soo Lim, MeeKyung Kim, Gunyoung Lee, Jae-Wook Shin   +3 more
semanticscholar   +1 more source

Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2021
Colours, natural and synthetic, are substances which add or restore colour to a food after processing or storage. They are widely used by food manufacturers but may pose a potential risk to human health. Most food safety authorities set up regulations to
S. Chung
semanticscholar   +1 more source

ASSESSMENT OF LEVELS OF SPECIFIC SYNTHETIC FOOD COLOURS AND PRESERVATIVES IN SELECTED COMMONLY CONSUMED FOOD PRODUCTS IN CHENNAI

, 2016
Food products sold in local markets in India often contain synthetic food colours and preservatives at levels higher than the amounts prescribed by the food safety laws and standards.
F. Siddique, Nora Vigasini
semanticscholar   +1 more source

Provision of scientific and technical support with respect to the classification of extracts/concentrates with colouring properties either as food colours (food additives falling under Regulation (EC) No 1333/2008) or colouring foods

, 2015
The Standing Committee on the Food Chain and Animal Health endorsed in 2013 the Guidance notes for the classification of food extracts with colouring properties.
Bratinova Stefanka
semanticscholar   +1 more source

The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products.

The Journal of the Science of Food and Agriculture, 2013
BACKGROUND The aim of this experiment was to select a pool of potential red/pink natural colour candidates and evaluate their stability during ultrahigh-temperature (UHT) processing and subsequent storage and to compare their behaviour against the ...
M. Crino, C. Heenan, M. Nguyen, C. Stathopoulos   +3 more
semanticscholar   +1 more source

Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink: Emerging and persistent issues with artificial food colours

, 2011
Introduction Natural colour additives are increasingly used as alternatives to synthetic colours in food and drink. This is partly a reaction to concerns on the safety of certain synthetic food colours by consumers and as a result of safety evaluations ...
M. Scotter
semanticscholar   +1 more source