Results 251 to 260 of about 3,010,754 (299)
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1994
Food colour chemistry has been given much attention in the literature, but the treatment in this chapter is centred on the chemical implications of processing and manufacture. It is convenient to divide food colorants into the three groups: natural colorants, browning, and other additives.
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Food colour chemistry has been given much attention in the literature, but the treatment in this chapter is centred on the chemical implications of processing and manufacture. It is convenient to divide food colorants into the three groups: natural colorants, browning, and other additives.
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Plant pigments as natural food colours
Endeavour, 1986Abstract The use of natural pigments derived from plants for colouring foodstuffs is now a commercial reality. This paper reviews the properties and the significance of the most widely used types based on flavonoids (largely anthocyanins), carotenoids, chlorophylls, betalaines, and others.
C F, Timberlake, B S, Henry
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1994
There are several reasons for specifying colour and appearance. These include the need to: develop realistic quality control methods; help in unravelling the chemistry and physics of appearance changes taking place during processing and marketing; quantify and back up sensory assessment; and understand and possibly predict consumer response.
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There are several reasons for specifying colour and appearance. These include the need to: develop realistic quality control methods; help in unravelling the chemistry and physics of appearance changes taking place during processing and marketing; quantify and back up sensory assessment; and understand and possibly predict consumer response.
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1996
Natural colours have always formed part of man’s normal diet and have, therefore, been safely consumed for countless generations. The desirability of retaining the natural colour of food is self-evident, but often the demands of industry are such that additional colour is required.
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Natural colours have always formed part of man’s normal diet and have, therefore, been safely consumed for countless generations. The desirability of retaining the natural colour of food is self-evident, but often the demands of industry are such that additional colour is required.
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Lobby for colour-coded food labelling
Nursing Standard, 2009Organisations representing health professions have been asked to campaign harder for better food labelling to help consumers make informed decisions about healthy eating.
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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 colourings, preservatives, and hyperactivity
The Lancet, 2007Eigenmann, Philippe +1 more
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Food colourings and preservatives—allergy and hyperactivity
The Lancet, 2004Eigenmann, Philippe +1 more
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