Results 31 to 40 of about 206,781 (310)
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
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
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
openaire +2 more sources
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
doaj +1 more source
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
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
FEBS Letters, EarlyView.In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai +9 more
wiley +1 more source
Refined exposure assessment for Quinoline Yellow (E 104)
EFSA Journal, 2015 The European Food Safety Authority (EFSA) carried out an exposure assessment of Quinoline Yellow (E 104), taking into account additional information on its use in foods.
European Food Safety Authority
doaj +1 more source