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Journal articles on the topic 'Coloring Agents'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Cherviak, Sofia, Nadezhda Anikina, Marianna Ermikhina, Antonina Vesyutova, and Dmitrii Pogorelov. "Methods to detect color imitation of red wines." E3S Web of Conferences 361 (2022): 04011. http://dx.doi.org/10.1051/e3sconf/202236104011.

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The most traditional object of falsification, taking into account the volume of consumption and cost, is wine. A significant proportion of adulteration of red wines accounts for the imitation of their color by introducing color compounding ingredients to white base wine: synthetic coloring agents, natural food coloring agents, or products with a secondary coloring effect. The purpose of this research was to study physicochemical parameters of original red wines and fakes obtained using coloring agents of different origin. It was shown that monomeric anthocyanins were absent in model systems with the addition of synthetic coloring agents, and the extinction maximum did not correspond to the wavelength of 520 nm, typical for original wines. It was found that, regardless of the nature of color compounding ingredient, the content of phenolic substances in model samples did not exceed 900 mg/l. The mass concentration of monomeric anthocyanins in model samples with the addition of natural coloring agent did not exceed 2% of the total amount of phenolic substances. Therefore, the quantitative content of monomeric anthocyanins, phenolic substances, spectral characteristics can be recommended as criteria in a plan of actions to identify the authenticity of juice and wine products.

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2

Friska Mauludifia and Shanintya Dhivya Astrinia. "PRODUKSI SERBUK PEWARNA ALAMI DARI BUNGA TELANG (CLITORIA TERNATEA L.) DENGAN TRAY DRYER YANG DIDEHUMIDIFIKASI ZEOLIT." Media Informasi Penelitian Kabupaten Semarang 3, no. 2 (December 3, 2020): 221–31. http://dx.doi.org/10.55606/sinov.v3i2.16.

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[Production of Natural Colorant Powder from Clitoria ternatea L. using Zeolite-Dehumidified Tray Dryer] One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Referring to this, the flowers can potentially become natural coloring agents. This research aims to yield colorant powder, study the effect of pH and temperature on anthocyanin content, study the effect of temperature and addition of maltodextrin on drying process. The research was conducted in two main stages, namely extraction and drying. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%; temperatures of 30, 40, 50, 60, 70 and 80°C; and rate of drying air 3 m/s. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the drying process will be faster. Increasing the temperature causes the anthocyanin concentration obtained to be smaller.

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3

Rarassari, Madyasta Anggana, Ira Gusti Riani, Nia Boru Ritonga, and Gemala Cahya. "Sosialisasi Penyalahgunaan Zat Pewarna Dan Pengawet Makanan Berbahaya Sebagai Upaya Penjaminan Keamanan Pangan." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 6, no. 3 (July 10, 2023): 398–403. http://dx.doi.org/10.33330/jurdimas.v6i3.2503.

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Abstract: The purpose of this service activity is to educate students about coloring agents and harmful preservatives used in food. It is expected that students can know in detail about the dangers of dyes and preservatives so that students' awareness of food vigilance can increase. The target to be achieved in this community service activity is that students can gain knowledge and information about coloring agents and preservatives found in food. The strategy used in providing knowledge about the dangers of coloring agents and preservatives in food is by directly giving direct lectures on various kinds of coloring agents and preservatives used in food, the potential dangers that will be caused if consuming foods with excessive coloring agents and preservatives along with characteristics of food with coloring agents and preservatives as well. Students are expected to be able to avoid foods that are indicated to use coloring agents and preservatives and to find safe food solutions using natural coloring agents and preservatives.Keywords: Dye; dangerous food; preservatives Abstrak: Produsen makanan sering menambahkan pewarna pada makanan untuk meningkatkan warna makanan, namun kini semakin banyak makanan yang mengandung pewarna sintetis yang ditambahkan. Tujuan kegiatan pengabdian ini adalah memberikan edukasi kepada para siswa mengenai zat pewarna dan zat pengawet berbahaya yang digunakan pada makanan. Diharapkan para siswa dapat mengetahui secara terperinci mengenai bahaya zat pewarna dan pengawet sehingga kesadaran siswa dalam menerapkan kewaspadaan terhadap makanan dapat meningkat. Target yang ingin dicapat pada kegiatan pengabdian ini adalah para siswa dapat memperoleh pengetahuan dan infomasi mengenai zat pewarna dan zat pengawet yang terdapat pada makanan. Strategi yang digunakan dalam memberikan pengetahuan mengenai bahaya zat pewarna dan pengawet pada makanan yaitu dengan langsung memberikan ceramah langsung mengenai berbagai macam zat pewarna dan zat pengawet yang digunakan pada makanan, potensi bahaya yang akan ditimbulkan apabila mengkonsumsi makanan dengan zat pewarna dan zat pengawet yang berlebihan beserta ciri-ciri makanan dengan zat pewarna dan zat pengawet serta. Para siswa diharapkan dapat menghindari makanan yang terindikasi menggunakan zat pewarna dan zat pengawet serta mendapatkan solusi makanan yang aman dengan menggunakan zat pewarna dan pengawet yang alami.Kata kunci: makanan berbahaya; zat pewarna; zat pengawet

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4

Sano, Kazuo, and Hiromitsu Ishii. "Identification of Coloring Agents Causing Poor Coloring Reproducibility in Computerized Color Matching." JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN 86, no. 2 (2002): 67–83. http://dx.doi.org/10.2150/jieij1980.86.2_67.

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5

SANO, Kazuo, and Hiromitsu ISHII. "Identification of Coloring Agents Causing Poor Coloring Reproducibility in Computerized Color Matching." Journal of Light & Visual Environment 28, no. 1 (2004): 14–34. http://dx.doi.org/10.2150/jlve.28.14.

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6

Marcoux, Danielle, and Gisèle Riboulet-Delmas. "Efficacy and Safety of Hair-Coloring Agents." American Journal of Contact Dermatitis 5, no. 3 (September 1994): 123–29. http://dx.doi.org/10.1097/01634989-199409000-00001.

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7

Marcoux, Danielle, and Gisèle Riboulet-Delmas. "Efficacy and Safety of Hair-Coloring Agents." Dermatitis 5, no. 3 (September 1994): 123–29. http://dx.doi.org/10.1097/01206501-199409000-00001.

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8

Setiawan, Doni, Rivana Ariyadi, Euis Tia Istianah, Aldi Febriansyah, Amanda Tyas Zaharani, Chintya Nur Aeni, Desry Delia Futri, et al. "Edukasi Zat Pewarna Pangan Berbahaya Di SMA Negeri 1 Sukadana." Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat 1, no. 2 (December 31, 2023): 75–84. http://dx.doi.org/10.52221/daipkm.v1i2.410.

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Introduction: In general, food coloring can be obtained from natural dyes and safe synthetic food dyes. Natural dyes are sometimes considered less stable and less durable than synthetic food dyes. Although there are synthetic dyes that are safe for food, there are still people who use materials that are not suitable for use in food. The use of harmful food dyes must be monitored and recognized for their existence. Harmful food dyes that are commonly found are textile dyes such as Rhodamine B or methanyl yellow. Because it is not a proper food coloring, consumption of foods containing this ingredient can cause a series of health problems for those who consume it, especially in a relatively long period of time. This education aims to allow students to distinguish foods that use natural coloring agents and artificial coloring agents. The results of this activity students can find out the characteristics of foods that use harmful dyes and know the prevention that can be done. Objective: The purpose of this service is for SMAN 1 SUKADANA students to know the dangers of using hazardous coloring agents in food. Method: The method used is providing education by providing material to students, tests before and after material on the Use of Harmful Coloring Substances in Food. Result: Increased knowledge and attitudes of students are tested through pre-test and post-test. There has been an increase in knowledge in students about the dangers of using harmful dyes in food in general by 20%, so that the realization of the purpose of this service is expected to be able to distinguish food ingredients that contain harmful coloring agents in food and those that do not contain harmful coloring agents in food. Basically, knowledge and attitudes also depend on the high or low level of education of students. Therefore, the existence of this counseling can help students in adding insight into the dangers of using harmful dyes. The implementation of this activity can run well due to positive support in the implementation process, where support from various parties and there are no obstacles whatsoever. Conclusion: The socialization activity on the use of dangerous coloring substances in food to students at SMAN 1 Sukadana received a good response from the school and also students. With outreach activities regarding this, students will understand and be more careful in choosing food to avoid these chemicals.

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Kwon, Eun-Ja, Esther Choi, Gyu-Sun Lee, and Chae-Hyun Lee. "Effect of MgO and coloring agents on the coloring in zirconia-glass frit system." Journal of the Korea Academia-Industrial cooperation Society 10, no. 8 (August 31, 2009): 2150–56. http://dx.doi.org/10.5762/kais.2009.10.8.2150.

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10

TAKAHASHI, Rika. "The Global Regulatory Status of Cosmetic Coloring Agents." Journal of the Japan Society of Colour Material 90, no. 11 (2017): 398–402. http://dx.doi.org/10.4011/shikizai.90.398.

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11

Orzechowska-Zięba, A., GS Jodłowski, and M. Wójcik. "Biosorbents for waste water cleaning from coloring agents." IOP Conference Series: Earth and Environmental Science 214 (January 23, 2019): 012031. http://dx.doi.org/10.1088/1755-1315/214/1/012031.

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12

Kongmuang, S., N. Phakdisirivichai, N. Detwattanadet, N. Samma, D. Anurakchanaphon, and T. Choodam. "Effect of Coloring Agents on Starch Properties: In Powder and Paste Form." Advanced Materials Research 93-94 (January 2010): 173–76. http://dx.doi.org/10.4028/www.scientific.net/amr.93-94.173.

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The aim of this study was focusing on the excipients interaction especially between coloring agents and diluents. There were two coloring agents with different charges ; methylene blue(M) showing positive charge while amaranth(A) giving negative charge but all having same concentration of 0.1% w/w in each mixing batch. There are five types of starch using as diluents; arrowroot starch (W), rice starch (R), cassava starch (S), corn starch (C) and lesser yam starch (l). The physical properties of starch powder and paste (5%w/v) were evaluated as angle of repose and viscosity respectively. While the concentration of both coloring agents were determined by either UV spectroscopy or eye observation. The storage conditions of all samples were kept in both light and dark area for 7 weeks. It was found in powder form that C gave the most stable of M while R gave the worst for m in both light and dark condition. M showed less influences on flow properties of starches than a in a powder state. The flow of C with M gave the best results. The W paste was shown to be the most stable physical properties. M was suitable for S paste in a dark condition. While A was suitable for C, R and W paste in a light condition. The charges of coloring agents might not be a major influence on some physical properties of starch in both powder and paste form.

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13

Shanmugasundaram, P., Bavenro, and T. Rujaswini. "A Review on Food Coloring Agents-Safe or Unsafe?" Research Journal of Pharmacy and Technology 12, no. 5 (2019): 2503. http://dx.doi.org/10.5958/0974-360x.2019.00421.9.

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14

Golovin, A. I., I. S. Shchavelev, N. B. Gel'gor, and T. A. Krivoshlyk. "Spectral absorption of coloring agents in lead phosphate glass." Glass and Ceramics 50, no. 1 (January 1993): 9–12. http://dx.doi.org/10.1007/bf00679028.

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15

Cruikshank, Dale P., Hiroshi Imanaka, and Cristina M. Dalle Ore. "Tholins as coloring agents on outer Solar System bodies." Advances in Space Research 36, no. 2 (January 2005): 178–83. http://dx.doi.org/10.1016/j.asr.2005.07.026.

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HADZHIEV, BORISLAV, KATJA WINDT, WERNER BERGHOLZ, and MARC-THORSTEN HÜTT. "A MODEL OF GRAPH COLORING DYNAMICS WITH ATTENTION WAVES AND STRATEGIC WAITING." Advances in Complex Systems 12, no. 06 (December 2009): 549–64. http://dx.doi.org/10.1142/s0219525909002386.

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Recently, Kearns et al. [Kearns, M., Suri, S. and Montfort, N., An experimental study of the coloring problem on human subject networks, Science313 (2006) 824–827] studied the topology dependence of graph coloring dynamics. In their empirical study, the authors analyze, how a network of human subjects acting as autonomous agents performs in solving a conflict-avoidance task (the graph coloring problem) for different network architectures. A surprising result was that the run-time of the empirical dynamics decreases with the number of shortcuts in a Watts–Strogatz small-world graph. In a simulation of the dynamics based on randomly selecting color conflicts for update, they observe a strong increase of the run-time with the number of shortcuts. Here, we propose classes of strategies, which are capable of explaining the decrease in run-time with an increasing number of shortcuts. We show that the agent's strategy, the graph topology, and the complexity of the problem (essentially given by the graph's chromatic number) interact nontrivially yielding unexpected insights into the problem-solving capacity of organizational structures.

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Pitschmann, Vladimír, Lukáš Matějovský, Kamila Lunerová, Michal Dymák, Martin Urban, and Lukáš Králík. "Detection Papers with Chromogenic Chemosensors for Direct Visual Detection and Distinction of Liquid Chemical Warfare Agents." Chemosensors 7, no. 3 (July 12, 2019): 30. http://dx.doi.org/10.3390/chemosensors7030030.

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This work provides a summary of our results in the area of the experimental development of detection paper for the detection of liquid phase chemical warfare agents (drops, aerosol), the presence of which is demonstrated by the development of characteristic coloring visible to the naked eye. The basis of the detection paper is a cellulose carrier saturated with the dithienobenzotropone monomer (RM1a)–chromogenic chemosensor sensitive to nerve agents of the G type, blister agent lewisite, or choking agent diphosgene. We achieve a higher coloring brilliance and the limit certain interferences by using this chemosensor in the mix of the o-phenylendiamine-pyronine (PY-OPD). We prove that the addition of the Bromocresol Green pH indicator even enables detection of nerve agents of the V type, or, nitrogen mustards, while keeping a high stability of the detection paper and its functions for other chemical warfare agents. We resolve the resistance against the undesirable influence of water by providing a hydrophobic treatment of the carrier surface.

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El-Malky, Wagih Ahmad. "Nutritional Study of Some Food Coloring Agents on Experimental Rats." International Journal of Nutrition and Food Sciences 3, no. 6 (2014): 538. http://dx.doi.org/10.11648/j.ijnfs.20140306.18.

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19

Tian, Yun Kui, Xiao Xue Jin, and Li Li Song. "Chemical Pollution and Health of Coloring Food." Advanced Materials Research 573-574 (October 2012): 3–7. http://dx.doi.org/10.4028/www.scientific.net/amr.573-574.3.

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Food coloring pollution is most widely occurred in food safety affairs in our country. The abused food additives and illegal ingredients belong to industrial dyes or chemical bleaching agents, which have chemical pollutions to the food and affect health. This paper introduces the compositions, structures, and industrial use of these illegal ingredients and the possibly illegal ingredient-added kinds of food as well as the harms done to body health.

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Kurniawan, Yehezkiel Steven, Marcelinus Alfasisurya Setya Adhiwibawa, Edi Setiyono, Muhammad Riza Ghulam Fahmi, and Hendrik Oktendy Lintang. "Statistical Analysis for Evaluating Natural Yellow Coloring Agents from Peel of Local Fruits in Malang: Mangosteen, Honey Pineapple and Red Dragon Fruits." Indonesian Journal of Natural Pigments 1, no. 2 (September 3, 2019): 49. http://dx.doi.org/10.33479/ijnp.2019.01.2.49.

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In the present work, a comprehensive statistical analysis was performed to evaluate the potential application of peel of local fruits from Malang, i.e. mangosteen, honey pineapple and red dragon fruits for natural yellow coloring agents. The yellow pigments from those fruit peels were extracted through a simple maceration method using distilled water, acetone and ethanol as the solvents. The CIE color space of the extracts was measured to obtain L*, a* and b* values. The obtained data were further analyzed using Principal Component Analysis (PCA), Multivariate Analysis of Variance (MANOVA) and Duncan Test to determine the most potent natural yellow coloring agent. All the extracts were appeared as mild to strong yellow liquid except for acetone extract for the peel of red dragon fruit extracts. From the CIE color space and PCA analysis, either ethanolic or acetone extracts of mangosteen appears as a strong yellow liquid and they are statistically not different. Interestingly, the MANOVA and Duncan test results are able to distinguish that the ethanolic extract of mangosteens’ peel as the best candidate for natural yellow coloring agents because of its lowest L* and also highest b* variable values.

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Gautam, Nawaraj. "Food Colorants and their Toxicology: An Overview." Sunsari Technical College Journal 2, no. 1 (April 28, 2016): 69–75. http://dx.doi.org/10.3126/stcj.v2i1.14803.

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There are many kinds of colorants, which have been already banned or are used under strict supervision of food safety authorities. Use of artificial colorants over natural ones has increased in modern world. Besides, it has also concerned on importance of toxicological studies. Acceptable daily intake (ADI) of different colorants will define the optimum level of coloring substances on food items. Molecular size of coloring agents and their absorption ratio have significant role in toxico-kinetics. Bigger molecular size has lower absorption capacity and toxicity while vice versa for the smaller one. Higher absorption of smaller molecules can be lowered by binding with carrier molecules to make big enough to block through mucosal layer. Adverse health effects related to many colorants are itching, urticaria, anaphylaxis, hypersensitivity, intolerance reactions, mutagenicity, carcinogenicity, genotoxicity, cytostaticity and cytotoxicity. Color additives seem to be complex subject having direct relationship with consumer safety. Therefore, toxicology of attractive coloring agents might overlook the advantages of colorants. So, toxicologist and food scientist need to collaborate to define the use of different color additives and their safety in future in more scientific way.Sunsari Technical College Journal 2015, 2(1):69-75

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Kulneva, N. G., V. M. Bolotov, and G. E. Biraro. "Analysis of yellow sugar coloring substances from sugar beet production." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 200–205. http://dx.doi.org/10.20914/2310-1202-2018-2-200-205.

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Coloring substances (colorants) adsorbing on the surface of growing sugar crystals or incorporating into the crystal lattice, reduce the speed of sucrose crystallization, increase the color and hygroscopicity of sugar, tend to clod during storage. Most of the colored nonsugars are found on the surface of yellow sugar crystals so it is possible to reduce the color of yellow sugar by 50-80% with the help of affinity. The distribution of coloring substances in the crystals of yellow sugar and their composition have not been studied sufficiently. The purpose of this research was to study the coloring substances of yellow sugar obtained during the sugar beet processing. As a result of the research it was found that up to 90% of yellow sugar coloring substances is in the film located on the crystals surface and can be easily removed by affinity. It was experimentally learnt that the main products in the coloring matter are the products of alkaline decomposition of reducing substances: their content is 10 times higher than that of caramel and melanoidins, which is in good agreement with the conditions for carrying out the technological processes of sugar beet production. The content of all groups of coloring substances correlates well with the crystals size: the least fraction of the colorants contains a fraction of 0.5 mm in size; in crystals of a larger and smaller size, the content of all groups of coloring substances increases. Yellow sugar coloring substances are extracted with acetic acid most effectively, because it is a weakly polar proton solvent. The noted absorption maxima for aqueous, acetate and ethyl acetate extracts do not coincide, which indicates the presence of various coloring agents in them..

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23

Huang, Fang. "The Influence of Additives on the Heat-Resistant High Voltage-Resistant Insulation Material." Advanced Materials Research 391-392 (December 2011): 336–39. http://dx.doi.org/10.4028/www.scientific.net/amr.391-392.336.

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Typically, the resin matrix, glass fibers and fillers in the molding composition of about 80%, and other components including the initiator and inhibitor, chemical thickeners, low shrink / low waviness additives, coloring agents, release agents, etc. Although a small proportion of them, but to improve performance, processes, and molding compounds, such as SMC / BMC's performance has played a very important role.

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Mertzios, George B., Hendrik Molter, and Viktor Zamaraev. "Sliding Window Temporal Graph Coloring." Proceedings of the AAAI Conference on Artificial Intelligence 33 (July 17, 2019): 7667–74. http://dx.doi.org/10.1609/aaai.v33i01.33017667.

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Graph coloring is one of the most famous computational problems with applications in a wide range of areas such as planning and scheduling, resource allocation, and pattern matching. So far coloring problems are mostly studied on static graphs, which often stand in stark contrast to practice where data is inherently dynamic and subject to discrete changes over time. A temporal graph is a graph whose edges are assigned a set of integer time labels, indicating at which discrete time steps the edge is active. In this paper we present a natural temporal extension of the classical graph coloring problem. Given a temporal graph and a natural number ∆, we ask for a coloring sequence for each vertex such that (i) in every sliding time window of ∆ consecutive time steps, in which an edge is active, this edge is properly colored (i.e. its endpoints are assigned two different colors) at least once during that time window, and (ii) the total number of different colors is minimized. This sliding window temporal coloring problem abstractly captures many realistic graph coloring scenarios in which the underlying network changes over time, such as dynamically assigning communication channels to moving agents. We present a thorough investigation of the computational complexity of this temporal coloring problem. More specifically, we prove strong computational hardness results, complemented by efficient exact and approximation algorithms. Some of our algorithms are linear-time fixed-parameter tractable with respect to appropriate parameters, while others are asymptotically almost optimal under the Exponential Time Hypothesis (ETH).

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Arimoto-Kobayashi, Sakae, Masaki Machida, Keinosuke Okamoto, and Akie Yamaguchi. "Evaluation of photo-mutagenicity and photo-cytotoxicity of food coloring agents." Mutagenesis 20, no. 3 (April 20, 2005): 229–33. http://dx.doi.org/10.1093/mutage/gei030.

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Bakhsh, Allah, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman, and Sungkwon Park. "Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color." Foods 12, no. 6 (March 17, 2023): 1281. http://dx.doi.org/10.3390/foods12061281.

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Color is a major feature that strongly influences the consumer’s perception, selection, and acceptance of various foods. An improved understanding regarding bio-safety protocols, health welfare, and the nutritional importance of food colorants has shifted the attention of the scientific community toward natural pigments to replace their toxic synthetic counterparts. However, owing to safety and toxicity concerns, incorporating natural colorants directly from viable sources into plant-based meat (PBM) has many limitations. Nonetheless, over time, safe and cheap extraction techniques have been developed to extract the purified form of coloring agents from raw materials to be incorporated into PBM products. Subsequently, extracted anthocyanin has displayed compounds like Delphinidin-3-mono glucoside (D3G) at 3.1 min and Petunidin-3-mono glucoside (P3G) at 5.1 277, 515, and 546 nm at chromatographic lambda. Fe-pheophytin was successfully generated from chlorophyll through the ion exchange method. Likewise, the optical density (OD) of synthesized leghemoglobin (LegH) indicated that pBHA bacteria grow more rigorously containing ampicillin with a dilution factor of 10 after 1 h of inoculation. The potential LegH sequence was identified at 2500 bp through gel electrophoresis. The color coordinates and absorbance level of natural pigments showed significant differences (p < 0.05) with the control. The development of coloring agents originating from natural sources for PBM can be considered advantageous compared to animal myoglobin in terms of health and functionality. Therefore, the purpose of this study was to produce natural coloring agents for PBM by extracting and developing chlorophyll from spinach, extracting anthocyanins from black beans, and inserting recombinant plasmids into microorganisms to produce LegH.

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Fardani, Roushandy Asri. "Analisis Kandungan Pewarna Sintetis Pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas." JSN : Jurnal Sains Natural 1, no. 1 (January 31, 2023): 23–31. http://dx.doi.org/10.35746/jsn.v1i1.289.

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Food Additives are ingredients that are usually not used, not the main ingredient of food, these ingredients are intentionally added to food. One food that is often added with food additive is jam. Jam is a food made simply from sour-tasting fruits such as strawberries, grapes, blueberries and pineapple. Jam making is strongly influenced by the type of fruit used, the temperature and the jam making process (Javanmard and Endan, 2010). The types of jam bread from various brands and unbranded ones can be found in traditional markets as well as in modern markets. Synthetic dyes are generally cheaper, easier to use, stable, better coloring power, and have a wider color range (Nollet, 2004). Some synthetic dyes are so harmful to health that their use is not permitted. One example, the red color given to food is Rhodamin B (Djalil et al., 2005). The type of research used is qualitative research conducted to determine the type of coloring substances contained in branded jam bread and unbranded jam bread using the paper chromatography method. Qualitative examination with paper chromatography method and this examination to see the type of coloring substances contained in the sample. Based on the results of the qualitative analysis, it is known that of the 4 samples, 2 branded jam samples and 2 unbranded jam samples use permitted coloring agents, namely Sample A1 does not contain synthetic dyes and Sample B does not contain synthetic dyes. After qualitative examination, it was found that there was no use of coloring agents that were not permitted in the branded jam samples. In the unbranded jam after qualitative examination was not found the use of coloring substances that are not permitted. Rhodamine B is a textile dye that can trigger diarrhea, allergies, cancer or kidney damage. After the research was conducted, it was found that from the branded and unbranded jam samples, no synthetic dyes were found. Based on the results of the examination on the types and synthetic dyes of branded jam and unbranded jam circulating in Keru Narmada Market, it can be concluded as follows: The results of the examination of branded and unbranded jam found no synthetic dyes.

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Machado, Carla, Márcia Vilarigues, Joana Vaz Pinto, and Teresa Palomar. "The Influence of Raw Materials on the Stability of Grisaille Paint Layers." Applied Sciences 12, no. 20 (October 18, 2022): 10515. http://dx.doi.org/10.3390/app122010515.

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Grisaille is a glass-based paint made by mixing metal oxides (iron or copper) with ground lead-silica glass. The different materials used in the grisailles production (coloring agents, base glasses, or vehicles) can significantly impact their long-term stability along with the firing conditions. The main objective of this study was to achieve a better understanding of how raw materials influence the production and stability of these paints. To achieve this goal, 27 grisailles were produced, changing the raw materials, proportions, and firing conditions. The produced grisailles were characterized by X-ray fluorescence and diffraction, colorimetry, roughness measurement, and contact angle analysis. Adhesion and cleaning tests were also made. The use of different coloring agents has a significant impact on the final appearance and on the chemical and mechanical stability of the grisailles, but the latest is more affected by both firing temperature and the proportion between pigments and base glasses.

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Marlida, Rini. "Mikronutrien Karotenoid Untuk Performa Ikan Budidaya: Mini Review." Cholorophyl 16, no. 2 (December 5, 2023): 110–15. http://dx.doi.org/10.57216/chlorophyl.v16i2.706.

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Carotenoids are micronutrients that fish really need. Carotenoids are organic pigments that naturally occur in plants and some photosynthetic organisms such as algae, some fungi and bacteria. Carotene, which is an unsaturated hydrocarbon such as lycopene, α and β carotene; and oxygen-containing xanthophylls such as lutein, astaxanthin and cantaxanthin. Compared to plants (such as algae, fungi, and higher plants) which can synthesize carotenoids, animals are very dependent on the pigment they get through food. Carotenoids are useful for coloring ornamental fish and pigmentation in the muscle of consumption fish, so they are called coloring agents. Carotenoids are also involved in improving the immune system and reproductive capacity

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Sunu, Baharuddin. "Penggunaan Zat Pewarna Sintetis pada Sirup Yang Dijual di Pasar Modern Kota Makassar." Jurnal Kesmas Untika Luwuk : Public Health Journal 9, no. 2 (December 30, 2018): 11–17. http://dx.doi.org/10.51888/phj.v9i2.9.

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Salah satu masalah keamanan pangan yang masih memerlukan pemecahan masalahnya yaitu penggunaan bahan tambahan pada bahan makanan untuk berbagai keperluan. Diantara beberapa Bahan Tambahan Makanan yang sangat sering digunakan salah satunya adalah pewarna makanan.Penelitian zat pewarna pada sirup dilakukan karena mengingat banyaknya zat pewarna yang digunakan sebagai bahan tambahan pangan baik yang diizinkan maupun yang tidak diizinkan. Menurut Permenkes RI No.722/Mennkes/Per/IX/1988 tentang Bahan Tambahan Makanan bahwa tidak semua zat pewarna yang digunakan merupakan zat pewarna yang diizinkan. Penelitian ini adalah penelitian yang bersifat deskriptif, yaitu untuk melihat gambaran jenis zat pewarna dan kadar zat pewarna pada minuman sirup yang dijual di pasar modern kota makassar.Hasil penelitian menunjukkan bahwa dari 5 yang diuji kualitatif positi mengandung bahan tambahan pangan yang diizinkan Permenkes RI. No.722/Menkes/Per/IX/1988. Dan Hasil uji secara kuantitatif dari 3 sampel yang diuji kadar zat pewarnanya 2 diantaranya tidak memenuhi syarat yaitu Sirup Kian Jaya 509 mg/L dan Sirup Oranges Marjan 389 mg/L. Dari hasil penelitian yang didapat maka dapat disimpulkan bahwa 5 sampel sirup telah memenuhi syarat pada uji kualitatif. Sedangkan dalam uji kuantitatif 3 sampel sirup yang telah diuji kadarnya 2 diantaranya tidak memenuhi syarat. Bagi konsumen sebaiknya tidak terlalu sering mengkomsumsi makanan dan minuman yang mengandung pewarna sintetis karena dapat berbahaya bagi kesehatan. One of the food safety problems that still requires solving the problem is the use of additional ingredients in food ingredients for various purposes. Among some of the Additional Materials Food that is very often used, one of which is food coloring. The research on coloring substances in syrup is done because considering the number of coloring agents used as food additives both permitted and not permitted. According to RI Minister of Health Regulation No. 722 / Mennkes / Per / IX / 1988 concerning Food Additives that not all coloring agents used are permissible coloring agents. This research is research that isnature descriptive , i.e. for look picture type subst ance dye and grade substance dye on drinks syrup sold in the modern market town makassar. The results of the study showed that from 5 tested qualitative positives containing food additives which were allowed by Permenkes RI. No. 722 / Menkes / Per / IX / 1988. And the quantitative test results from 3 samples tested for the coloring agent 2 of them did not meet the requirements, namely Syrup Kian Jaya 509 mg / L and Oranges Syrup Marjan 389 mg/l. From the results research obtained then could concluded that 5 samples syrup has been meet terms on testqualitative. While in test quantitative 3 samples syrup that has been tested the levels are 2 of them not meet terms. For consumer should not too often consume food and beverages containing dye syntheticbecause could dangerous for healt.

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Faisal, Muhammad, and Zulfikri Zulfikri. "Perbandingan Daya Lekat Pewarna Ekstrak Daging Buah Naga Merah dan Kulit Manggis dengan Disclosing Solution." Jurnal Ilmiah Universitas Batanghari Jambi 23, no. 1 (February 27, 2023): 540. http://dx.doi.org/10.33087/jiubj.v23i1.3213.

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Dental plaque is a bacterial biofilm structure, neatly organized and attached to the tooth surface, which contains inorganic components such as calcium and phosphorus derived from saliva. Bacteria in plaque that stick to the surface of the teeth will provide a place for new bacteria to grow. Disclosing solution is a plaque coloring agent that works to change the color of dental plaque to contrast with the color of the white tooth surface. Erythrosine is a red coloring agent commonly used for disclosing solutions, but erythrosine is a synthetic dye which is carcinogenic. Anthocyanins are natural dyes that have met the requirements as additional food coloring agents, which are internationally permitted as food coloring agents. This study aims to determine the adhesive power comparison of red dragon fruit peel extract (Hylocereus costaricencis) and mangosteen rind extract (Garcinia mangostana) with a disclosing solution made in manufactured. The research design was an experiment conducted at the Dwi Farma Pharmacy Laboratory in Bukittinggi. The research was conducted in November 2020. This research was conducted on 10 preparations. Analysis of the results of the study used the t test independent with a 95% confidence level and a significance level at α = 0.05. Statistical test results showed that there was a difference in the average length of adhesion between mangosteen rind extract and disclosing solution, between red dragon fruit peel extract and disclosing solution, and between mangosteen rind extract and red dragon fruit peel. A comparison of the duration of adhesion of mangosteen peel extract and red dragon fruit peel extract showed that the average duration of adhesion of mangosteen rind extract was faster than that of red dragon fruit peel extract and factory-made disclosing solution.

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Abdelmigid, Hala M. "Risk Assessment of Food Coloring Agents on DNA Damage Using RAPD Markers." Open Biotechnology Journal 3, no. 1 (September 18, 2009): 96–102. http://dx.doi.org/10.2174/1874070700903010096.

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In this study, faba bean (Vicia faba) seedlings were used as bioindicator to determine genotoxic effect of synthetic dyes currently used as food color additives in many countries. Novel short-term assays are required to substantiate the battery of assessment methods for evaluating the genotoxicity of candidate substances. Therefore, an attempt has been made to evaluate randomly amplified polymorphic DNA (RAPD) analysis for its potential to establish genotoxic effect of colored food. For the preliminary assessment, this study compared the effects occurring at molecular levels in Vicia faba exposed to colored food at concentrations in the range of 0.2% to 18.2%. The qualitative modifications arising in random amplified polymorphic DNA (RAPD) profiles as a measure of DNA effects were compared with control. Results suggested that treatments of the above test food samples reflect changes in RAPD profiles. Changes in RAPD patterns included variation in band intensity; loss of normal bands and appearance of new bands compared with control. These results indicated that DNA polymorphisms detected by RAPD analysis could be used as an investigation tool for environmental toxicology and as a useful biomarker assay for the detection of genotoxic effects of food dyes. In conclusion, the measurement of parameters at molecular levels is valuable for investigating the specific effects of agents interacting with DNA. Ultimately, this methodology may allow the ecotoxicological examination of the link between molecular alterations and measurable adverse effects at higher levels of biological organization.

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Jones, Matthew I., Scott D. Pauls, and Feng Fu. "Random choices facilitate solutions to collective network coloring problems by artificial agents." iScience 24, no. 4 (April 2021): 102340. http://dx.doi.org/10.1016/j.isci.2021.102340.

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Jeong, Nam Young, Sun Nye Lim, and Chang Nam Choi. "Dyeability of Oxidative Permanent Hair Coloring Agents and the Damage of Hair." Textile Coloration and Finishing 24, no. 4 (December 27, 2012): 305–12. http://dx.doi.org/10.5764/tcf.2012.24.4.305.

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Guo, Ling, Zhi-Yi Yang, Ren-Cheng Tang, and Hua-Bin Yuan. "Grape Seed Proanthocyanidins: Novel Coloring, Flame-Retardant, and Antibacterial Agents for Silk." ACS Sustainable Chemistry & Engineering 8, no. 15 (March 26, 2020): 5966–74. http://dx.doi.org/10.1021/acssuschemeng.0c00367.

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Khanal, Dharma Prasad. "Helping Ingredients (excipient) in Pharmaceutical formulation: Coloring Agents – use and health concern." Journal of Manmohan Memorial Institute of Health Sciences 1, no. 1 (February 22, 2014): 40–48. http://dx.doi.org/10.3126/jmmihs.v1i1.9900.

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Abdelghani, Jafar I., Yahya S. Al-Degs, Amjad H. El-Sheikh, Ismail I. Fasfous, and Ammar A. Al-Asafrah. "Quick monitoring of coloring agents in highly consumed candies using multivariate calibration." Arabian Journal of Chemistry 13, no. 2 (February 2020): 4228–36. http://dx.doi.org/10.1016/j.arabjc.2019.07.002.

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Shkolnikova, M. N., and E. A. Kadritskaya. "Rationale for the use of buckwheat husk for the production of functional food colors." Processes and Food Production Equipment 10, no. 4 (December 15, 2020): 22–28. http://dx.doi.org/10.17586/2310-1164-2020-10-4-22-28.

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The aim of the work was to substantiate the use of buckwheat husk for obtaining a functional food colorant melanin. The objects of the study were samples of buckwheat husk Fagopýrum esculéntum and isolated water-soluble melanin. The isolation of melanin was carried out by extraction of buckwheat husk with 4% NaOH at a hydraulic modulus of 1:20. The sorption capacity of the melanin extract was determined by its interaction with copper salt solutions in an alkaline medium. It has been established that a distinctive feature of buckwheat hulls is its low ash content, a rather high fiber content – 24.7–26.5%, and a sufficient content of pectin substances – 7.2–7.7% and melanin – 15.7–16.2%. The husk can be used for further processing in order to obtain the food coloring melanin. The experiment proved the ability of a melanin sample to bind copper ions: one gram of a 0.5% solution of buckwheat husk melanin extract bounded 966.6 mg/ml copper, and the antioxidant activity of one gram of melanin extract corresponds to the antioxidant activity of 0.056 g of rutin. Thus, water-soluble samples of melanin isolated from buckwheat hulls can be used as food coloring agents, as well as antioxidants and biosorbents, which makes it possible to recommend them as functional food ingredients in food.

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Zimmermann, Marc, Benjamin Stomps, Christine Schulte-Osseili, Dmitry Grigoriev, Dirk Ewen, Andrew Morgan, and Alexander Böker. "Organic dye anchor peptide conjugates as an advanced coloring agent for polypropylene yarn." Textile Research Journal 91, no. 1-2 (June 17, 2020): 28–39. http://dx.doi.org/10.1177/0040517520932231.

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Polypropylene as one of the world's top commodity polymers is also widely used in the textile industry. However, its non-polar nature and partially crystalline structure significantly complicate the process of industrial coloring of polypropylene. Currently, textiles made of polypropylene or with a significant proportion of polypropylene are dyed under quite harsh conditions, including the use of high pressures and temperatures, which makes this process energy intensive. This research presents a three-step synthesis of coloring agents, capable of adhering onto synthetic polypropylene yarns without harsh energy-consuming conditions. This is possible by encapsulation of organic pigments using trimethoxyphenylsilane, introduction of surface double bonds via modification of the silica shell with trimethoxysilylpropylmethacrylate and final attachment of highly adhesive anchor peptides using thiol-ene chemistry. We demonstrate the applicability of this approach by dyeing polypropylene yarns in a simple process under ambient conditions after giving a step-by-step guide for the synthesis of these new dyeing agents. Finally, the successful dyeing of the yarns is visualized, and its practicability is discussed.

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Kim, Bum Sik, Jung Soo Yoon, Soo A. Lim, Yea Sik Han, and Su Rak Eo. "Intraoperative Injection of Coloring Dye in the Surgical Treatment of Hidradenitis Suppurativa: A Case Report." Journal of Wound Management and Research 18, no. 1 (February 28, 2022): 48–52. http://dx.doi.org/10.22467/jwmr.2021.01788.

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Hidradenitis suppurativa (HS) is a recurring and chronic inflammatory skin disease. Various medical and surgical treatments, with varying degrees of efficacy, have been applied based on the Hurley staging system. Since medical treatment cannot change the natural course of the disease and relapse is inevitable in the long-term, radical excision to reduce recurrences is considered as the only curative therapy option for patients with severe II and III stage HS. However, such methods may require intensive reconstructive surgeries and are often accompanied by intraoperative or postoperative problems, resulting in extended treatments. Several methods to detect the degree of the disease and define the resection area have been employed; coloring agents have also been recommended as an option. In this case, we focused on the use of a coloring dye to determine the precise resection margin for a patient with severe HS, as there have been no conclusive reports on the use of a coloring dye in intraoperative operations or follow-up findings. This method could help preserve more viable tissue to reduce the possibility of complications and the duration of hospitalization.

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Patil, Ms Nikita S. "Formulation and Evaluation of Medicated Lollipop." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (May 31, 2023): 3154–61. http://dx.doi.org/10.22214/ijraset.2023.52302.

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Abstract: The benefits of medicated lollipops include better drug retention duration in the mouth, increased bioavailability, decreased gastrointestinal pain, and omission of first-pass metabolism. Both adultsand children accept lollipops as a dose form with a high level of acceptance. The primary ingredients found in lollipops include sweetening, flavoring, coloring, opacifiers, and stabilizing agents.

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Маркосов, Владимир Арамович, Наталья Михайловна Агеева, Олег Васильевич Ничвидюк, Армен Юрьевич Даниелян, Виктор Викторович Тургенев, and Виктория Григорьевна Гержикова. "Changes in the concentration of phenolic compounds of ‘Pinot Noir’ grapes and base wines prepared from it." Magarach Vinogradstvo i Vinodelie, no. 3(113) (September 21, 2020): 260–65. http://dx.doi.org/10.35547/im.2020.22.3.015.

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Исследован технологический запас фенольных веществ винограда сорта Пино нуар в зависимости от погодных условий вегетационного периода 2017-2019 годов в сравнении с сортом Каберне-Совиньон. Показано, что кроме массовой концентрации сахаров и титруемых кислот установление технологического запаса фенольных соединений должно быть важнейшим критерием для определения срока сбора красных сортов винограда. Установлено существенное влияние погодных условий (температура и количество осадков) на технологический запас фенольных соединений, в том числе красящих веществ. Представлены экспериментальные данные о существенном изменении количества красящих веществ в обоих сортах винограда в зависимости от метеорологических факторов в период вегетации. Показано различие в динамике созревания и накопления фенольных соединений сортами Пино нуар и Каберне-Совиньон. Установлены особенности изменения концентрации суммы фенольных соединений и красящих веществ в виноматериалах в процессе их хранения в зависимости от сорта винограда и их исходных концентраций: большая сохранность фенольных соединений выявлена в виноматериалах Пино нуар, особенно произведенных в 2019 г. Неодинаковые сроки созревания винограда и накопления технологического запаса красящих веществ в сезон виноделия урожаев 2017-2019 гг. зависят, по нашему мнению, не только от суммы активных температур и осадков вегетационного периода, но и от напряжения температуры во время интенсивного созревания винограда (июля, августа месяца 2019 г.). The technological stock of phenolic substances of ‘Pinot Noir’ grapes in comparison with ‘Cabernet-Sauvignon’ variety was investigated depending on the weather conditions of the growing season of 2017-2019. It is shown that in addition to the mass concentration of sugars and titratable acids, the establishment of a technological reserve of phenolic compounds should be the most important criterion for determining the timing of red grapes harvest. A significant impact of weather conditions (temperature and precipitation) on the technological supply of phenolic compounds, including coloring agents, is established. Experimental data on a considerable change in the quantity of coloring agents in both grape varieties depending on meteorological factors during the growing season are presented. The difference in the dynamics of ripening and accumulation of phenolic compounds by ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ varieties is shown. There is a feature to change the concentration of the quantity of phenolic compounds and coloring agents in base wines in the process of storage depending on grape variety and their initial concentrations: great preservation of phenolic compounds is revealed in ‘Pinot Noir’ base wine, especially those produced in 2019. Different timing of grape ripening and accumulation of technological reserve of coloring agents during the season of 2017-2019 winemaking harvest depends, in our opinion, not only from the total amount of active temperatures and precipitation of the growing season, but also from the voltage of temperature during the intense ripening of grapes (July, August of 2019).

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Makeen, Hafiz A., Saad S. Alqahtani, Nawazish Alam, Santhosh J. Menachery, Rabea M. Ageeli, Yahya J. Kadumi, and Almoatasem A. Jerah. "Parental Perception of the Role of Color Additives in Food on Children's Behavior in Jazan Region of Saudi Arabia." Current Topics in Nutraceutical Research 19, no. 3 (September 14, 2020): 308–11. http://dx.doi.org/10.37290/ctnr2641-452x.19:308-311.

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Natural and artificial food colors are widely used in a variety of food products. This study was designed to assess the awareness and perception of coloring agents present in food and beverages on children's behavior among people of Jazan, Saudi Arabia. A cross-sectional study was conducted on representative samples of 387 married people from different places in Jazan region of Saudi Arabia from August to December 2019. The study utilized a validated questionnaire consisting of 12 questions to gather the information from 387 participants (52.9% males and 47.03% females). Approximately 77% were young adults; belong to age group of 26-45 years (P = 0.000). Majority (40.5%) of them had four or more children (P = 0.000). While significant level of knowledge about the use of foods and beverages containing coloring agent was found in the participants (P = 0.001), they were not aware that it may affect the child's health. Only 24.7% were able to tell the name of a coloring agent (P = 0.001). Significant percentage (88.9%) of parents reported about child hyperactivity after consumption of specific type of food and beverages, particularly fizzy drinks (35.61%), chocolates (31.82%), and sweets and candy (30.3%). Target populations were considered to be aware of presence of coloring agent in food and beverages used by their children regularly but they are not much aware of its harmful effect on long-term use.

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Fajriyani, N., S. H. Anwar, and S. Noviasari. "Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)." IOP Conference Series: Earth and Environmental Science 1297, no. 1 (February 1, 2024): 012081. http://dx.doi.org/10.1088/1755-1315/1297/1/012081.

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Abstract Jelly candy is made from fruit juice and gelling ingredients as well as additional sweeteners. Jelly candy ingredients are often used as an alternative snack for people with diabetes, and contain nutrients and are high in fiber, so that they can meet nutritional needs and as well as help people avoid hyperglycemia. This study aims to investigate the physical and sensory characteristics of jelly candy made with natural coloring agents from beetroot and red dragon fruit skin. This study was designed by examining 3 (three) variables, namely: 1) type of dye (P), gelling agent (G) and the ratio of stevia:sucrose (R). The parameters analyzed were physical (texture and color) and organoleptic properties (color, aroma, taste and texture). The results showed that the texture, color (L*, a*, and b*), and organoleptic (color) parameters were influenced by the addition of coloring agents (P). The value of texture, color (b*), and organoleptic (color) are all impacted by the inclusion of gelling agents (gelatin and pectin). The textural value is influenced by the stevia: sucrose ratio. Based on the analysis, the best treatment was the combination of red dragon fruit skin with gelatin and stevia: sucrose ratio of 0%:30% with the texture value (10.03 g/mm), color *L (26.27), a*( 15.47), b*(8.27) and organoleptic properties (color) was 3.39-3.44 (neutral).

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Улитовский, С., S. Ulitovsky, А. Леонтьев, A. Leontiev, А. Вилесов, A. Vilesov, Д. Алескеров, D. Aleskerov, Н. Сапрыкина, and N. Saprykina. "FIGHT HYPERSENSITIVE TEETH AT HOME." Actual problems in dentistry 11, no. 2 (April 25, 2015): 25–28. http://dx.doi.org/10.18481/2077-7566-2015-0-2-25-28.

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<p>A clinical study of INNOVA SENSITIVE toothpastes with amorphous nano-hydroxyapatite has demonstrated significant decreasing of tactile and temperature teeth hypersensitivity, redistribution of enamel focal demineralization coloring with methylene blue as well as diminishing of inflammatory periodontal diseases. These results let to recommend these agents application to patients with teeth hypersensitivity for daily oral hygienic care.</p>

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46

Jannah, Orchidosia Zukhruffin, Komang Suwita, and Lukky Jayadi. "ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG." Jurnal Riset Kefarmasian Indonesia 3, no. 1 (January 5, 2021): 10–17. http://dx.doi.org/10.33759/jrki.v3i1.105.

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One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.

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Izawa, Satoko, Nanaho Harada, Toshirou Watanabe, Naoki Kotokawa, Akira Yamamoto, Hikoya Hayatsu, and Sakae Arimoto-Kobayashi. "Inhibitory Effects of Food-Coloring Agents Derived fromMonascuson the Mutagenicity of Heterocyclic Amines." Journal of Agricultural and Food Chemistry 45, no. 10 (October 1997): 3980–84. http://dx.doi.org/10.1021/jf9703821.

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GOLDSTEIN, ERIC, HERBERT E. HABERMAN, I. ARAVIND MENON, and DANUTA PAWLOWSKI. "NON-PSORALEN TREATMENT OF VITILIGO. PART I. COSMETICS, SYSTEMIC COLORING AGENTS, AND CORTICOSTEROIDS." International Journal of Dermatology 31, no. 4 (April 1992): 229–36. http://dx.doi.org/10.1111/j.1365-4362.1992.tb03559.x.

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Cruz, Sully M., Nereida Marroquín, Luis E. Alvarez, Dora E. Chang, and Armando Cáceres. "Evaluation of Mangrove (Rhizophora mangle L.) products as coloring, antimicrobial and antioxidant agents." International Journal of Phytocosmetics and Natural Ingredients 2, no. 1 (September 19, 2015): 12. http://dx.doi.org/10.15171/ijpni.2015.12.

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Sghir, Ines, Ines Ben Jaafar, and Khaled Ghédira. "A Multi-Agent Based Optimization Method for Combinatorial Optimization Problems." International Journal on Artificial Intelligence Tools 27, no. 05 (August 2018): 1850021. http://dx.doi.org/10.1142/s0218213018500215.

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This paper introduces a Multi-Agent based Optimization Method for Combinatorial Optimization Problems named MAOM-COP. In this method, a set of agents are cooperatively interacting to select the appropriate operators of metaheuristics using learning techniques. MAOM-COP is a flexible architecture, whose objective is to produce more generally applicable search methodologies. In this paper, the MAOM-COP explores genetic algorithm and local search metaheuristics. Using these metaheuristics, the decision-maker agent, the intensification agents and the diversification agents are seeking to improve the search. The diversification agents can be divided into the perturbation agent and the crossover agents. The decision-maker agent decides dynamically which agent to activate between intensification agents and crossover agents within reinforcement learning. If the intensification agents are activated, they apply local search algorithms. During their searches, they can exchange information, as they can trigger the perturbation agent. If the crossover agents are activated, they perform recombination operations. We applied the MAOM-COP to the following problems: quadratic assignment, graph coloring, winner determination and multidimensional knapsack. MAOMCOP shows competitive performances compared with the approaches of the literature.

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