Results 21 to 30 of about 2,652,306 (344)

Bare-throated spurfowl (Pternistis spp.) males across Africa impress females with bright throat colours during courtship

open access: yesAvian Research, 2023
The role of bare body parts in sexual signalling in birds has received relatively little attention. I describe how the bare-throated spurfowl males saturate the colours of their throats to attract females.
Johann H. van Niekerk
doaj   +1 more source

Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye

open access: yesMolecules, 2022
Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray ...
Priscilla Magalhães de Lima   +5 more
doaj   +1 more source

Colour vision of green turtle (Chelonia mydas) hatchlings: do they still prefer blue under water? [PDF]

open access: yesPeerJ, 2018
Background Several anatomical studies provide evidence that green turtles (Chelonia mydas) possess the necessary anatomy for colour vision. Behavioural experiments have previously been conducted with newly emerged hatchlings, concluding that they are ...
Rebecca Jehne Hall   +2 more
doaj   +2 more sources

Attentional biases for food stimuli in external eaters: Possible mechanism for stress-induced eating? [PDF]

open access: yes, 2008
External eaters reportedly increase snack intake when stressed, which could be due to an attentional shift towards food stimuli. Attentional biases for food stimuli were tested in high and low external eaters in stress and control conditions, using a ...
Boon   +24 more
core   +2 more sources

The impact of selected food additives on the gastrointestinal tract in the example of nonspecific inflammatory bowel diseases

open access: yesArchives of Medical Science, 2021
Various types of food additives are widely used in the food industry. Due to their properties extending the usefulness for consuming food products, they give them different colours, consistency, or taste.
Sara Jarmakiewicz - Czaja   +2 more
doaj   +1 more source

Scientific Opinion on re‐evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives

open access: yesEFSA Journal, 2015
Copper complexes of chlorophylls (Cu‐chlorophylls) (E 141(i)) and copper complexes of chlorophyllins (Cu‐chlorophyllins) (E 141(ii)) are prepared from sources that could not be regarded as edible plant material or food (grass, lucerne, nettle) for humans.
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
doaj   +1 more source

Colour preferences of UK garden birds at supplementary seed feeders [PDF]

open access: yes, 2017
Supplementary feeding of garden birds generally has benefits for both bird populations and human wellbeing. Birds have excellent colour vision, and show preferences for food items of particular colours, but research into colour preferences associated ...
Morrell, Lesley J.   +2 more
core   +3 more sources

Unconditioned and conditioned responses to colour in the predatory coccinellid, Harmonia axyridis (Coleoptera: Coccinellidae)

open access: yesEuropean Journal of Entomology, 2000
We determined if mature ladybirds use colour to initially find suitable host plants. We also determined whether ladybird beetles are capable of associating characteristics such as colour with the presence of prey.
Edward B. MONDOR, Jessie L. WARREN
doaj   +1 more source

Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours [PDF]

open access: yes, 2017
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green.The vegetables gave good values both for antioxidant capacity and for ...
Preti, Raffaella   +2 more
core   +3 more sources

Refined exposure assessment for Azorubine/Carmoisine (E 122)

open access: yesEFSA Journal, 2015
Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for Azorubine/Carmoisine (E 122) taking into account additional information on its use in foods.
European Food Safety Authority
doaj   +1 more source

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