Results 261 to 270 of about 3,010,754 (299)

Chemistry of Food Colouring

International Journal of Mechanical Engineering, 2021
openaire   +1 more source

Colourings and preservatives in food.

Human nutrition. Applied nutrition, 1985
Colours 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.
openaire   +1 more source

Food Colouring and Liquids- basic and natural colours.

2010
Humans 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
openaire   +1 more source

Colour measurement of foods by colour reflectance

2001
C Brimelow, P Joshi
openaire   +1 more source

Colour in Foods

Nature, 1955
openaire   +1 more source

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Food and Bioprocess Technology, 2012
Pankaj B Pathare, Umezuruike Linus Opara, Fahad Al-Julanda Al-Said   +2 more
exaly  

Origin of human colour preference for food

Journal of Food Engineering, 2013
Jang-Kun Song
exaly  

COLOURS IN FOOD

Nature, 1942
openaire   +1 more source

Food Colour and Appearance

Trends in Food Science & Technology, 1994
openaire   +2 more sources

Comparison of food colour regulations in the EU and the US: a review of current provisions

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2017
Maria Buchweitz, Alexandra Klimm, Franz Ulberth   +2 more
exaly