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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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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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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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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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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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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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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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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.
openaire +1 more source