Results 261 to 270 of about 206,781 (310)
Some of the next articles are maybe not open access.
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
openaire +2 more sources
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.
openaire +1 more source
![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.
openaire +1 more source
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.
openaire +1 more source
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.
openaire +1 more source
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.
openaire +2 more sources
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.
openaire +1 more source
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.
openaire +1 more source
Food colourings, preservatives, and hyperactivity
The Lancet, 2007Eigenmann, Philippe +1 more
openaire +3 more sources
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2021
Stephen W C Chung
exaly
Stephen W C Chung
exaly
2017
In recent years, there has been a growing tendency to avoid the use of artificial colorants and additives in food products, especially after some studies linked their consumption with behavioural changes in children. However, the incorporation of colorants from natural origin remains a challenge for food technologists, as these are typically less vivid
openaire +1 more source
In recent years, there has been a growing tendency to avoid the use of artificial colorants and additives in food products, especially after some studies linked their consumption with behavioural changes in children. However, the incorporation of colorants from natural origin remains a challenge for food technologists, as these are typically less vivid
openaire +1 more source