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
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
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
Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population [PDF]
, 2022 There are very few studies evaluating the exposure of the general population to food colours. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) by the Brazilian population of four rather seldom-used synthetic food colours ...
Olivera, Florencia Cladera +2 more
core
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
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
Microencapsulation of Natural Food Colourants [PDF]
International Journal of Nutrition and Food Sciences, 2014 Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome ...
Seda Ersus Bilek, Gulay Ozkan
openaire +2 more sources
Population Ecology, EarlyView.This study examines the demographic dynamics of two seabird populations on Tromelin Island, 15 years after the eradication of brown rats. The results indicate that these populations are in good health and are expected to continue growing until breeding sites are saturated in about a century.
Merlène Saunier +6 more
wiley +1 more source
Does colour variety accurately quantify nutritional value in children's lunchboxes? A pilot study
Public Health in Practice, 2023 Objectives: In advocating a diet rich in fruit and vegetables, public health authorities emphasise dietary colour variety to ensure adequate nutrient consumption.
D.E. Courtney, É.J. O'Reilly
doaj
Antibacterial Performance of a Cu-bearing Stainless Steel against Microorganisms in Tap Water [PDF]
, 2015 This document is the Accepted Manuscript of the following article: Mingjun Li, Li Nan, Dake xu, Guogang Ren, Ke Yang, ‘Antibacterial Performance of a Cu-bearing Stainless Steel against Microorganisms in Tap Water’, Journal of Materials Science ...
Li, Mingjun +4 more
core +1 more source