about
Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food AdditivesWholegrain Food Acceptance in Young Singaporean Adults.Utilization and optimization of a waste stream cellulose culture medium for pigment production by Penicillium spp.A method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentationIdentification and characterization of DcUCGalT1, a galactosyltransferase responsible for anthocyanin galactosylation in purple carrot (Daucus carota L.) taproots.Food additives and preschool children.Metabolic engineering for the microbial production of carotenoids and related products with a focus on the rare C50 carotenoids.Food colors: Existing and emerging food safety concerns.Phytogenic pigments in animal nutrition: potentials and risks.Comparison of food colour regulations in the EU and the US: a review of current provisions.Fungal and Bacterial Pigments: Secondary Metabolites with Wide Applications.Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life.Isoprenoid Pyrophosphate-Dependent Transcriptional Regulation of Carotenogenesis in Corynebacterium glutamicum.Thermal stability of selected natural red extracts used as food colorants.The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products.Natural hydroxyanthraquinoid pigments as potent food grade colorants: an overview.Encapsulation of essential oils in SiO2 microcapsules and release behaviour of volatile compounds.Extraction methods and food uses of a natural red colorant from dye sorghum.Scientific Opinion on the re-evaluation of Brilliant Black BN (E 151) as a food additiveDispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour.Assessing whether black uniforms affect the decisions of Turkish soccer referees: is finding of Frank and Gilovich's study valid for Turkish culture?Quantitative Determination of Four Azo Dyes in Rat Plasma with Solid-Phase Extraction and UFLC-MS-MS Analysis: Application to a Pharmacokinetic Study.Ultrasound-assisted ionic liquid-based dispersive liquid-liquid microextraction for preconcentration of patent blue V and its determination in food samples by UV-visible spectrophotometry.The Determination of Food Dyes in Vitamins by RP-HPLC.Fast and sensitive dye-sensor based on fluorescein/reduced graphene oxide complex.Colour evaluation of a phycobiliprotein-rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt.Effects of tetraethyl orthosilicate (TEOS) on the light and temperature stability of a pigment from Beta vulgaris and its potential food industry applications.The glucose metabolic frame of conditions induce the overproduction of a co-culture pigment: induction mechanism of the pigment and development of a specific eutrophic-oligotrophic transition cultivation system.Overproduction of a potential red pigment by a specific self-immobilization biomembrane-surface liquid culture of Penicillium novae-zeelandiae.Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.Scalable single-step microfluidic production of single-core double emulsions with ultra-thin shells.Colour additives in snack foods consumed by primary school children in Hong Kong.Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces.Evaluation of colouring ability of main European elderberry (Sambucus nigraL.) varieties as potential resources of natural food colourantsDehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions
P2860
Q29395308-87ED5B84-3CE2-4B6A-A820-F77CE97D0681Q33616797-CDA538AC-D7D5-408A-9634-892820BAF7FBQ34320342-0B7D3E7A-401C-4829-95C9-165286FB93EFQ35420328-A47CAE6C-B903-402D-834B-92E1E27D1B4FQ36970215-7ED09940-1640-43C0-895E-D980C9AD85F7Q38075595-1B718CBA-7A28-47C1-B864-2FA96D363E21Q38200965-BD124F62-433B-4DE6-A128-2068B6C131F0Q38409232-A507F50D-7035-4C34-9891-3B808CB46819Q38594664-E8CAF58B-E454-422B-8CDF-4D9217A7A5C1Q39048575-732C8657-DEAE-4DD7-9984-A517DE84D140Q39424509-1FE4654E-9884-4979-9D77-3ECCAE7F27FFQ41375576-6F639FA7-1142-4AB6-996D-B14AB5635FBDQ42290754-3070490A-4AC0-4B7E-8EF8-4A4314343F05Q44066962-1F80295E-6D46-4430-BAB7-953339EAD913Q44469647-CD3A2DCC-8BCA-441D-846B-14F7D2A2DC33Q46096455-BF644499-0071-4502-A92D-37E8E6E700D1Q46901665-979D6FCB-C2C2-42FF-A6C0-88E693C077BFQ46965057-CD3FED4F-A637-436F-915A-2AF9FA37FD02Q47148229-FBA695EA-DF2D-49E9-9982-939371B6D2F6Q47195611-963D74E6-49E7-4A33-BA0B-7CA16C77E1E0Q47286252-8CE79262-CFE2-43E5-9B5A-EBFED689219BQ47423106-1A60CFEE-9D8B-4CDC-AAB7-F54B1E9C712EQ50216188-3C1DCF4B-B7FB-4D30-AA70-25C6A8C9AE01Q50226437-A95AFEA7-38D0-4104-B0CF-20B7767C2106Q50247917-53976FCB-D758-4162-8405-33C1D27EC609Q50265745-4AE2F876-C8ED-4201-A2E6-6816DA133C04Q50457355-3152CFBE-DF7E-4BED-94AD-08F68EABCFADQ50502937-110BF2B9-3AC9-46A2-861E-9D7DA7D7307CQ50513766-E32B68CA-0A09-4F29-86EC-C29FEDA130AFQ50888309-ED931D55-D672-403E-BA5E-32170E93C6F4Q51488103-F93D0B07-AC1C-43CB-9B26-2BA68C4908CCQ51753952-AD4F1C84-D0A6-4421-BE45-F8582E4AA417Q53284939-AF17374F-AB7F-4A5D-943A-A4265EEE57C3Q56333388-5E5A51D6-C785-4E40-BA45-1B6992342AEAQ57902713-39802087-AAB3-43B6-80A9-861615E76DC4
P2860
description
article
@en
im Februar 2000 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в лютому 2000
@uk
ലേഖനം
@ml
name
Colouring our foods in the last and next millennium
@en
Colouring our foods in the last and next millennium
@nl
type
label
Colouring our foods in the last and next millennium
@en
Colouring our foods in the last and next millennium
@nl
prefLabel
Colouring our foods in the last and next millennium
@en
Colouring our foods in the last and next millennium
@nl
P1476
Colouring our foods in the last and next millennium
@en
P2093
Alison Downham
Paul Collins
P356
10.1046/J.1365-2621.2000.00373.X
P577
2000-02-01T00:00:00Z