Results 41 to 50 of about 2,545,182 (355)
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
Inheritance of determinants of flower colour in tetraploid roses [PDF]
, 2009 The choice of selection breeding for crop improvement in cut roses requires a better understanding of biological mechanisms and knowledge of the inheritance of the major target traits which can lead to new or improved screening methods.
Gitonga, V.W. +5 more
core +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
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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)
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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 +6 more
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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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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
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Microbial Pigments: A Healthy Alternative of Synthetic Dyes in Food Industry
Journal of Pure and Applied MicrobiologyColours 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
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Clean Label Alternatives in Meat Products
Foods, 2021 Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in
Gonzalo Delgado-Pando +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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