Results 21 to 30 of about 3,010,754 (299)

Refined exposure assessment for Azorubine/Carmoisine (E 122)

EFSA 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

Progresses on the detaction of the food colours

, 2018
Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely ...
Jia, LIU, Xinwu, MAO, Jinli, ZHAO, Song, HUANG, Ping, QI   +4 more
core   +1 more source

Simply red? The effects of distinct colours and sustainable production methods on the consumers’ preferences for healthier sweet peppers

Heliyon
The purpose of this paper is to thoroughly assess the value of colours in consumers' preferences for sweet peppers, and the association with more sustainable methods of production in the consumers' minds.
Giuseppe Di Vita, Raffaele Zanchini, Daniela Spina, Antonella Vastola, Mario D'Amico, Francesco Caracciolo   +5 more
doaj   +1 more source

Refined exposure assessment for curcumin (E 100)

EFSA Journal, 2014
Following a self‐tasking request, the European Food Safety Authority (EFSA) carried out a refined exposure assessment for curcumin (E 100) taking into account additional information on its use in foods.
European Food Safety Authority
doaj   +1 more source

Microbial Pigments: A Healthy Alternative of Synthetic Dyes in Food Industry

Journal of Pure and Applied Microbiology
Colours are being used in the food industry not only to increase the intensity of the physical appearance of food but also to protect it from oxidative and light-induced damage.
Upal Das Ghosh
doaj   +1 more source

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, V. V. Bessonov, A. G. Nikolaev, N. V. Rudometova   +3 more
doaj   +1 more source

Colour Selection and Olfactory Responses of Papilio demoleus during Foraging and Courtship

Insects, 2023
Colours and odours are the most important cues for butterflies to localise food and mating partners. We studied the visual and olfactory responses of the widely distributed butterfly Papilio demoleus Linnaeus during foraging and courtship. P.
Shunan Chen, Mingtao Li, Ji Liu, Ying Feng, Jun Yao, Lei Shi, Xiaoming Chen   +6 more
doaj   +1 more source

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, Leila M, Barraj, Aine P, Hearty, Maia M, Jack   +3 more
openaire   +2 more sources

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
doaj   +1 more source

Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants

Foods
Natural 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, Shruti Joshi, Jayadeep Appukuttan, Jayani Chandrapala, Mahsa Majzoobi   +4 more
doaj   +1 more source