Results 221 to 230 of about 70,520 (259)
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Colour and carotenoid changes of pasteurised orange juice during storage
Food Chemistry, 2015The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model.
Scheling, Wibowo +8 more
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2020
This chapter discusses yellow or orange discolouration of the skin, which is uncommon in children. It can occur due to accumulation of carotene in the skin, usually from infant diets containing too much carotene. Rarely, metabolic causes such as chronic renal failure or xanthomas are a cause.
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This chapter discusses yellow or orange discolouration of the skin, which is uncommon in children. It can occur due to accumulation of carotene in the skin, usually from infant diets containing too much carotene. Rarely, metabolic causes such as chronic renal failure or xanthomas are a cause.
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Investigation of characteristic colour stability of powdered orange
Food Chemistry, 2000The paper presents stability investigations of characteristic colour of powdered orange used for juice production. The colour of packed products darkens during the 12-month storage. In the same period, changes of characteristic wavelength are cyclical.
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In vivo cytogenetic studies on mice exposed to Orange G, a food colourant
Toxicology Letters, 1988Orange G, a monoazo dye, used as a food colourant, was evaluated with in vivo cytogenetic assays to determine its genotoxicity. Swiss albino male mice were exposed to Orange G through intraperitoneal injections. Bone marrow cells isolated from femora were analyzed for sister chromatid exchanges (SCE) and chromosome aberrations.
A K, Giri +3 more
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Short-term peroral toxicity of the food colour orange RN in pigs
Toxicology, 1973Abstract Orange RN (monosodium salt of 1-phenylazo-2-naphthol-6-sulphonic acid) was fed to pigs at dietary levels of 160, 40, 10 and 0 (control)_mg/kg body weight/day for 15 weeks. In the 160-mg group hepatosis with liver enlargement, fibrosis and bile-duct proliferation was observed.
P, Olsen +4 more
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Reddish Orange Diamond Coloured by Hematite
The Journal of Gemmology, 2023Wenfang Zhu +3 more
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Effect of trehalose addition on phenols, colour and texture of orange jelly
2014The aim of this study was to investigate influence of trehalose addition on phenols, colour and texture of orange jelly. Orange jelly with trehalose addition was prepared by replacement of 10% of sucrose with trehalose. After preparation, phenol content was 1.1856 g GAE/kg and 1.0503 g GAE/kg in orange jelly and orange jelly with trehalose addition ...
Piližota, Vlasta, Kopjar, Mirela
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