Results 21 to 30 of about 199,012 (347)
Molecules, 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]
PeerJ, 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
Medieval food and colour [PDF]
Journal of Medieval History, 2017 For medieval people, colour provided important information about the nature of objects, and that was no less true of what they ate than of anything else.
openaire +3 more sources
Colour preferences of UK garden birds at supplementary seed feeders [PDF]
, 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
Archives 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
Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours [PDF]
, 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
EFSA 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
European 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
On the psychological impact of food colour [PDF]
Flavour, 2015 Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink. To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic ...
openaire +3 more sources
Artificial selection for food colour preferences [PDF]
Proceedings of the Royal Society B: Biological Sciences, 2015 Colour is an important factor in food detection and acquisition by animals using visually based foraging. Colour can be used to identify the suitability of a food source or improve the efficiency of food detection, and can even be linked to mate choice. Food colour preferences are known to exist, but whether these preferences are heritable
Cole, Gemma L, Endler, John A
openaire +5 more sources