Results 171 to 180 of about 4,410,961 (231)

Color additives in chewing gum products sold through Indian online marketplaces: variances and compliance with food safety norms in India, the EU, and the USA. [PDF]

BMC Nutr
Alhalabi B, Joseph A, Almalla A.
europepmc   +1 more source

Color Stability of Conventional and Bulk-Fill Resin Composites in Health-Oriented Beverages. [PDF]

Materials (Basel)
Keles ZH, Sengez G, Gurcan AT, Sismanoglu S.   +3 more
europepmc   +1 more source

Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior. [PDF]

NPJ Sci Food
Ali A, Kumar R, Sheoran SS, Li F, Zhang R, Lin M, Flint-Garcia S, Wan C, Somavat P.   +8 more
europepmc   +1 more source

Advances in natural colorants for functional confectionery; technological, sensory, and stability perspectives in chewing gum, hard candy, and toffee. [PDF]

Food Chem X
Etemadi N, Rezazadeh A, Khoshkalampour A, Rashidi MR, Marhamati M, Ghasempour Z.   +5 more
europepmc   +1 more source

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]

Food Sci Nutr
de Oliveira ZB, Vasconcelos KBP, de Lima Silva Mumberger A, da Silva Junior AQ, da Silva LA, de Oliveira RB, Mourão RHV, Sarrazin SLF.   +7 more
europepmc   +1 more source

Spectral Multi-Scale Attention Fusion Network for Rapid Detection of Black Tea Adulteration Using a Handheld Spectrometer. [PDF]

Foods
Tang J, Chen Y, Meng Q, Zhao B, Qiao D, Zhao G, Chen J.   +6 more
europepmc   +1 more source

Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces

International Journal of Food Science and Technology, 2018
Natural colorant (no colorant, NC = 0%; moderate colorant, MC = 1.2%; high colorant, HC = 3.6% w/w) and salt (regular salt, RS = NaCl; reduced sodium, ReS = KCl; no salt, NS) were added in mayonnaise-based dipping sauces to evaluate effects of colorant ...
Witoon Prinyawiwatkul, Ryan Ardoin
exaly   +2 more sources

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Natural Colorants: Food Colorants from Natural Sources

Annual Review of Food Science and Technology, 2017
The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives.
Gregory T, Sigurdson, Peipei, Tang, M Mónica, Giusti   +2 more
openaire   +2 more sources