Results 21 to 30 of about 26,073 (266)
Food web visualisation: Heat map, interactive graph and animated flow network
Methods in Ecology and Evolution, 2023 Food webs are the physical foundations of ecosystems. Visualisations help to find and present structural patterns of these weighted networks and are essential in research, conservation practice and education. There has been no open‐source library drawing
Łukasz Pawluczuk, Mateusz Iskrzyński
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Foods, 2022 Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore ...
Maria Manuela Silva +2 more
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Modern Technologies and Scientific and Technological Progress, 2020 The paper presents a comparative characteristic of the process of adsorption of activated carbon by a number of synthetic ...
Valeriya Kirillova +2 more
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Tiered intake assessment for food colours [PDF]
Food Additives & Contaminants: Part A, 2020 A tiered intake assessment approach, ranging from the conservative default and refined budget method to refined dietary exposure assessments using national food consumption surveys is presented and applied to derive maximum potential global colour intake estimates.
Nga L, Tran +3 more
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Refined exposure assessment for Ponceau 4R (E 124)
EFSA Journal, 2015 Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for Ponceau 4R (E 124) taking into account additional information on its use in foods.
European Food Safety Authority
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Development of reference materials for composition of food dyes
Стандартные образцы, 2017 Actuality of the research. Development of standard samples (SS) of food colour content continues to be relevant to enhance safety and quality of food products, additives and other micro-ingredients as well as to deal with import substitution.
D. H. Kulev +3 more
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Promoting Foods to Indian Children through Product Packaging [PDF]
Journal of Competitiveness, 2013 Packaging serves as an important mass communication tool to market foods in stores. Packaging elements such as bright colours, spokes/cartoon characters, cartoonish scripts/crayoned fonts, discounts and premiums are used to attract children and influence
Soni Pavleen
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Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants
FoodsNatural food colourants are gaining momentum in the food industry due to their clean-label appeal, safety, and potential health benefits. However, their practical application is often constrained by instability under environmental stressors such as pH ...
Divya +4 more
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SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS
Food Chemistry: X, 2019 A multi-class wide-scope screening method for the detection and identification of artificial colours and illegal dyes in spices was developed for regulatory purposes.
Aurélie Périat +2 more
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Temperature, but not available energy, affects the expression of a sexually selected ultraviolet (UV) colour trait in male European green lizards. [PDF]
PLoS ONE, 2012 Colour signals are widely used in intraspecific communication and often linked to individual fitness. The development of some pigment-based (e.g. carotenoids) colours is often environment-dependent and costly for the signaller, however, for structural ...
Katalin Bajer +3 more
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