Results 21 to 30 of about 206,781 (310)

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

Colours of fruit and vegetables and 10-year incidence of CHD [PDF]

, 2011
The colours of the edible part of fruit and vegetables indicate the presence of specific micronutrients and phytochemicals. The extent to which fruit and vegetable colour groups contribute to CHD protection is unknown.
Geleijnse, J.M., Kromhout, D., Ocke, M.C., Oude Griep, L.M., Verschuren, W.M.M.   +4 more
core   +2 more sources

Girlguiding Medicine Maker Badge [PDF]

, 2020
This badge is a collaboration between Girlguiding Dundee and the Wellcome Centre for AntiInfectives Research (WCAIR). The Centre is part of the School of Life Sciences at the University of Dundee.
Bell, Mark, Bellany, Fiona, Caldwell, Nicola, Cocco, Mattia, Davis, Susan, Dowers, Karen, Floyd, Ali, Wheldon, Mary   +7 more
core   +2 more sources

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

Food additives and children's behaviour: evidence based policy at the margins of certainty

, 2009
The possible effects of food additives (specifically artificial colours) have been debated for over 30 years. The evidence accumulated suggests that for some children with attention deficit hyperactivity disorder (ADHD) food colours exacerbate their ...
Stevenson, Jim
core   +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

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

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

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
doaj   +1 more source