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Genomic Vulnerability of a Threatened Possum in a Biodiversity and Climate Change Hotspot. [PDF]
Mol EcolMarsh GI +5 more
europepmc +1 more source
Effect of organic synthetic food colours on mitochondrial respiration
Food Additives and Contaminants, 1996 Eleven organic synthetic dyes, currently or formerly used as food colours in Brazil, were tested to determine their effect on mitochondrial respiration in mitochondria isolated from rat liver and kidney. The compounds tested were: Erythrosine, Ponceau 4R,
Anibal Eugenio Vercesi, Felix G R Reyes
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Carotenoids as food colourants
Pure and Applied Chemistry, 1967Abstract
O, Isler, R, Rüegg, U, Schwieter
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Nutrition & Food Science, 1988
Colour is so basic to our lives that we either attach too much importance to it, as in worldwide concern over the colour of people's skin, or hardly notice the vital part, life‐enhancing and often life‐saving, that it plays in the home, at work, in the animal kingdom and throughout nature and society.
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Colour is so basic to our lives that we either attach too much importance to it, as in worldwide concern over the colour of people's skin, or hardly notice the vital part, life‐enhancing and often life‐saving, that it plays in the home, at work, in the animal kingdom and throughout nature and society.
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Present Problems of Food Colours
1980Food colours belong to those food additives which have been most carefully evaluated toxicologically. The colours which are accepted today by international bodies, like the FAO/WHO and Codex Alimentarius, offer an extraordinary high degree of safety. Within these toxicologically accepted colours, the group of colours which naturally occur in foods (for
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Journal of Experimental Biology, 2004
![Figure][1] Colour is something we take for granted. But while it is useful during the day, in dim light our colour vision fails because of the low levels reaching our eyes' colour receptors.
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![Figure][1] Colour is something we take for granted. But while it is useful during the day, in dim light our colour vision fails because of the low levels reaching our eyes' colour receptors.
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Metal contaminants in various food colours
Journal of the Science of Food and Agriculture, 1976AbstractArsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel and zinc have been estimated in 18 permitted and 18 non‐permitted food colours. Arsenic, chromium, copper and lead were found to be within the maximum allowable international limits in all the permitted colours, but they were in excess in a number of non‐permitted colours ...
S K, Khanna, G B, Singh, M Z, Hasan
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