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Relevant bibliographies by topics / Coloring food

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Academic literature on the topic 'Coloring food'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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Journal articles on the topic "Coloring food"

1

GILMAN, VICTORIA. "FOOD COLORING." Chemical & Engineering News 81, no. 34 (2003): 34. http://dx.doi.org/10.1021/cen-v081n034.p034.

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VOITH, MELODY. "COLORING FOOD, NATURALLY." Chemical & Engineering News 86, no. 50 (2008): 18–19. http://dx.doi.org/10.1021/cen-v086n050.p018.

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Le, Quang-Ung, Horng-Liang Lay, Ming Chang Wu, and Thi Hong-Hanh Nguyen. "Natural plant colorants widely used in Vietnam traditional food culture." Journal of Food, Nutrition and Agriculture 1, no. 1 (2018): 40. http://dx.doi.org/10.21839/jfna.2018.v1i1.220.

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The artificial colorants have gradually been being replaced by natural pigments which are becoming increasingly important in Vietnam and other parts of the world due to the potential noxiousness of man-made food dyes to human health. This research covers colorant plants and sources used commonly in the food culture of ethnic communities in Vietnam with the current trend toward natural pigments and coloring foods. As a result, we reported 49 species which can be used as natural food pigments and of these, 7 colorant plants used mostly in Vietnam traditional food culture were detailed.

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Setiawan, Doni, Rivana Ariyadi, Euis Tia Istianah, et al. "Edukasi Zat Pewarna Pangan Berbahaya Di SMA Negeri 1 Sukadana." Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat 1, no. 2 (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 ingr

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Millichap, J. Gordon. "Food Coloring and Behavior." Pediatric Neurology Briefs 8, no. 12 (1994): 92. http://dx.doi.org/10.15844/pedneurbriefs-8-12-6.

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Matt Blois. "Ditching artificial food coloring." C&EN Global Enterprise 103, no. 13 (2025): 24–29. https://doi.org/10.1021/cen-10313-cover.

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Mulati,, Mauro, Carla Lintzmayer, and Anderson Da Silva. "The Hybrid ColorAnt-RT Algorithms and an Application to Register Allocation." Inteligencia Artificial 18, no. 55 (2015): 81. http://dx.doi.org/10.4114/intartif.vol18iss55pp81-111.

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Ant Colony Optimization is a metaheuristic used to create heuristic algorithms to find good solutions for combinatorial optimization problems. This metaheuristic is inspired on the effective behavior present in some species of ants of exploring the environment to find and transport food to the nest. Several works have proposed using Ant Colony Optimization algorithms to solve problems such as vehicle routing, frequency assignment, scheduling and graph coloring. The graph coloring problem essentially consists in finding a number k of colors to assign to the vertices of a graph, so that there ar

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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 (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 var

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Wahyuningtias, Dianka. "The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake." Binus Business Review 6, no. 3 (2015): 375. http://dx.doi.org/10.21512/bbr.v6i3.947.

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Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternati

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García, Ana, Eleonora Longo, Mª Murillo, and Ruperto Bermejo. "Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products." Molecules 26, no. 2 (2021): 297. http://dx.doi.org/10.3390/molecules26020297.

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Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating

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Dissertations / Theses on the topic "Coloring food"

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Cai, Yizhong, and 蔡義忠. "Characterization and applications of betalains from plants in the family amaranthaceae." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31242856.

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Cai, Yizhong. "Characterization and applications of betalains from plants in the family amaranthaceae /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155180.

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Müller-Maatsch, Judith Thea Ludwiga [Verfasser]. "Investigation into food coloring using anthocyanin- and carotenoid-based preparations / Judith Thea Ludwiga Müller-Maatsch." Aachen : Shaker, 2018. http://d-nb.info/1188550446/34.

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Müller-Maatsch, Judith [Verfasser]. "Investigation into food coloring using anthocyanin- and carotenoid-based preparations / Judith Thea Ludwiga Müller-Maatsch." Aachen : Shaker, 2018. http://nbn-resolving.de/urn:nbn:de:101:1-2019061605513491800065.

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Rosa, Juliano da. "Viabilidade e utilização em confeitaria de corantes naturais obtidos a partir da variedade de uva black magic, da beterraba e do mirtilo." Universidade do Vale do Rio dos Sinos, 2018. http://www.repositorio.jesuita.org.br/handle/UNISINOS/7416.

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Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2018-11-09T12:26:31Z No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5)<br>Made available in DSpace on 2018-11-09T12:26:31Z (GMT). No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) Previous issue date: 2018-04-30<br>UNISINOS - Universidade do Vale do Rio dos Sinos<br>Os corantes são substâncias adicionadas aos alimentos e bebidas, com a finalidade de conferir ou intensificar a coloração do produto, tornando-o mais atrativo.

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Заєва, А. С., Д. Д. Медведєва та Л. П. Сидорова. "Спектрофотометричне визначення вмісту бінарних сумішей харчових барвників «Понсо 4R» (E124) та «Азорубін» (E122)". Thesis, Сумський державний університет, 2018. http://essuir.sumdu.edu.ua/handle/123456789/67779.

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Синтетичні барвники широко використовуються в харчовій промисловості для придання, посилення чи відновлення забарвлення продуктів харчування. Для надання продуктам різноманітних відтінків додають суміші барвників, які значно важче аналізувати. Одним із методів аналізу таких сумішей є метод Фірордта, який ми використали для визначення вмісту індивідуальних барвників Е124 «Понсо 4R» та Е122 «Азорубін» при спільній присутності.

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Tavares, ThaÃs Cruz Lopes. "Quality of stored fresh eggs from quasi-weighty laying fed with residual annatto seed." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16830.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>This study was conducted in order to verify the effects of the inclusion of annatto residual seed (SRU) in the feed of laying hens red eggs on the quality of the fresh egg depending on the storage time to 6 Â C for up to 30 days. The experimental design was completely randomized in a factorial 3 x 6 (six experimental diets and three storage times), six replicates per treatment, totaling 108 observations. Initially, 288 laying hens Lohmann Brown at 34 weeks of age were randomly distributed, totaling 48 birds (6 repetitions of 8 birds

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Tavares, Thaís Cruz Lopes. "Qualidade dos ovos frescos e armazenados de poedeiras semipesadas alimentadas com semente residual de urucum." reponame:Repositório Institucional da UFC, 2015. http://www.repositorio.ufc.br/handle/riufc/18897.

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TAVARES, Thaís Cruz Lopes. Qualidade dos ovos frescos e armazenados de poedeiras semipesadas alimentadas com semente residual de urucum. 2015. 72 f. : Dissertação (Mestrado) - Universidade Federal do Ceará, Centro de Ciências, Departamento de Zootecnia, Programa de Pós-Graduação em Zootecnia. Fortaleza-CE, 2015.<br>Submitted by Eric Santiago (erichhcl@gmail.com) on 2016-08-03T13:55:50Z No. of bitstreams: 1 2015_dis_tcltavares.pdf: 909249 bytes, checksum: 50b90fb0e4fe3a758df556bb8a11e3f5 (MD5)<br>Approved for entry into archive by Eric Santiago (erichhcl@gmail.com) on 2016-08-03T13:56:49Z (GMT)

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Resende, Marielly Reis 1987. "Mutagenicidade do corante alimentício tartrazina no ensaio de Salmonella/microssoma." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/267728.

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Orientadores: Nelma de Mello Silva Oliveira, Gisela de Aragão Umbuzeiro, Simone Valente Campos<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Tecnologia<br>Made available in DSpace on 2018-08-27T02:06:39Z (GMT). No. of bitstreams: 1 Resende_MariellyReis_M.pdf: 1924615 bytes, checksum: 1591718b0b86c23e64a29629b4589246 (MD5) Previous issue date: 2015<br>Resumo: Embora tenha grande utilidade e diversas aplicações nos setores industriais, há anos a discussão sobre o potencial genotóxico do corante tartrazina vem sendo abordada, uma vez que há vários resultados contro

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Pontes, Aline Santos de. "Desenvolvimento de um fotômetro LED-Vis portátil e microcontrolado por Arduino." Universidade Federal da Paraíba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/7136.

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Made available in DSpace on 2015-05-14T13:21:35Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 5352516 bytes, checksum: 794641cb921c8b2deee06ca5e6ee12ed (MD5) Previous issue date: 2014-04-28<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>A portable and low-cost photometer is proposed in this work. The instrument uses a tri-color light emitting diode (LED) as its radiation source in maximum emission wavelengths of 480 (blue), 534 (green) and 630 nm (red). It employs a phototransistor with spectral sensitivity in the visible region, as well as an Arduino microc

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Books on the topic "Coloring food"

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Hendry, G. A. F., and J. D. Houghton. Natural food colorants. 2nd ed. Springer-Science+Business Media, B.V., 1996.

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Victoria, Emerton, ed. Food colours. Leatherhead Pub., 2008.

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Hendry, G. A. F., 1942- and Houghton J. D, eds. Natural food colorants. 2nd ed. Blackie Academic & Professional, 1996.

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Great Britain. Steering Group on Food Surveillance., Great Britain. Working Party on Food Colours., and Great Britain. Ministry of Agriculture, Fisheries and Food., eds. Survey of colour usage in food: The nineteenth report of the Steering Group on Food Surveillance, the Working Party on Food Colours. H.M.S.O., 1987.

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Subasinghe, Gayan. Food Coloring Book, Food Coloring Books for Kids, Fast Food Coloring Book. Independently Published, 2021.

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COPITO, Ninfa. Coloring Food: Coloring Book. Independently Published, 2022.

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Junk Food Adult Coloring Book: Food Coloring Book for Food Lovers. Independently Published, 2020.

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Junk Food Adult Coloring Book: Food Coloring Book for Food Lovers. Independently Published, 2020.

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Escobedo, Michael. 5 a Day Food Coloring Book: Coloring Book Adult Food, Coloring Books Adult Food. Independently Published, 2020.

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Recinos, Oscar. Food Coloring Book. Independently Published, 2021.

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Book chapters on the topic "Coloring food"

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Aurand, Leonard W., A. Edwin Woods, and Marion R. Wells. "Coloring Agents and Color of Foods." In Food Composition and Analysis. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_10.

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Stich, E. "Food Color and Coloring Food." In Handbook on Natural Pigments in Food and Beverages. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100371-8.00001-4.

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Kendrick, A. "Coloring aqueous food types." In Handbook on Natural Pigments in Food and Beverages. Elsevier, 2024. http://dx.doi.org/10.1016/b978-0-323-99608-2.00015-x.

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Kendrick, A. "Coloring Aqueous Food Types." In Handbook on Natural Pigments in Food and Beverages. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100371-8.00007-5.

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Patel, Anuradha, Sanjesh Tiwari, Neeraj Pandey, Divya Gupta, and Sheo Mohan Prasad. "Role of Spices Beyond a Flavouring Agent." In Ethnopharmacological Investigation of Indian Spices. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2524-1.ch002.

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Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered

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Patel, Anuradha, Sanjesh Tiwari, Neeraj Pandey, Divya Gupta, and Sheo Mohan Prasad. "Role of Spices Beyond a Flavouring Agent." In Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-3546-5.ch032.

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Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered

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Meena, Nirmal Kumar, Vijay Singh Meena, M. Verma, and Subhrajyoti Mishra. "Plant extracts as coloring agents." In Plant Extracts: Applications in the Food Industry. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-822475-5.00012-0.

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"Red2G of." In Coloring of Food, Drugs, and Cosmetics. CRC Press, 1999. http://dx.doi.org/10.1201/9781482270082-10.

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"Product E403." In Coloring of Food, Drugs, and Cosmetics. CRC Press, 1999. http://dx.doi.org/10.1201/9781482270082-11.

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"of of." In Coloring of Food, Drugs, and Cosmetics. CRC Press, 1999. http://dx.doi.org/10.1201/9781482270082-12.

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Conference papers on the topic "Coloring food"

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Santosa, I. E., L. K. Budiasih, Khairurrijal, et al. "Nonlinear System Of Equations For Multicomponent Analysis Of Artificial Food Coloring." In THE 4TH ASIAN PHYSICS SYMPOSIUM—AN INTERNATIONAL SYMPOSIUM. AIP, 2010. http://dx.doi.org/10.1063/1.3537935.

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Saati, Elfi Anis, Rachmi Diah Mulandari, Moch Wachid, and Sri Winarsih. "The utilization of Telang flower as healthy-natural food coloring on dawet drink." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064356.

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Oosthuizen, P. H., and Z. Xu. "Three-Dimensional Natural Convective Flow About a Melting Horizontal Ice Cylinder." In ASME 1997 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/imece1997-0919.

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Abstract There is some experimental evidence that the flow around a melting ice-cylinder with a large length-to -diameter ratio placed in a large tank of water may not be two-dimensional. The existence of such a three-dimensional flow and the nature of the flow have been experimentally investigated in the present study. Ice-cylinders with a length of 0.5 m and an initial diameter, in most tests, of 53 mm were used. These cylinders were formed from water that contained a small amount of food coloring. The cylinders were suspended horizontally in a large clear plexiglas tank containing water. As

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Kocić, Veroslava, Sanja Perić, and Milić Vojinović. "THE EFFECTIVENESS OF APPLYING BIOLOGICAL MEASURES TO PROTECT APPLES TO REDUCE TREATMENT WITH INSECTICIDES." In Global Challenges Through the Prism of Rural Development in the Sector of Agriculture and Tourism GIRR 2024. Academy of Applied Studies Šabac, 2025. https://doi.org/10.46793/girr25.181k.

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The ecological approach to the maintenance and care of perennial fruit plantations is being applied more and more. In agriculture, biological control of plant diseases and pests is one of the key measures for organic food production. Apple is the most commonly grown fruit species in Serbia. For the production of quality fruits, it is necessary, in addition to regular maintenance, to control pests in the orchard. Damage to apples is caused by several types of insects, the most important of which are: Cydia pomonella, Aphis pomi, Eriosoma lanigerum, Tropinota hirta, Anthonomus pomorum. Larvae an

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Kim, Namwon, Michael C. Murphy, Steven A. Soper, and Dimitris E. Nikitopoulos. "Liquid-Liquid Segmented Flows in Polymer Microfluidic Channels." In ASME 2009 7th International Conference on Nanochannels, Microchannels, and Minichannels. ASMEDC, 2009. http://dx.doi.org/10.1115/icnmm2009-82277.

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Liquid-liquid segmented flows in microchannels fabricated on polymer test chips were investigated experimentally. Polymer test chips were prepared using hot embossing of polycarbonate (PC) sheets with micro-milled brass mold inserts. Three different configurations of microchannels were prepared with injection to test channels expansion ratios of 16, 4 and 2 and a fixed test channel geometry. Deionized water with blue food-coloring dye (1% v/v) was used as a dispersed fluid at flow rates (QD) between 0.5 and 60 μl/min. The carrier fluid was perfluorocarbon (FC 3283) with nonionic fluorous-solub

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Murtini, Erni Sofia, and Cornelia Sertha Lorenzsa. "Characteristics of Sago Noodles as Affected by Varied Concentration of Carbonized Rice Straw-Based Liquid Colorant." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.046.

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Ozcan, Arif, Serdem Coskun, and Emine Arman Kandirmaz. "ENVIRONMENTALLY FRIENDLY WATER-BASED INKJET INK PRODUCTION AND DETERMINING PRINTABILITY." In INTERNATIONAL SYMPOSIUM ON GRAPHIC ENGINEERING AND DESIGN. UNIVERSITY OF NOVI SAD FACULTY OF TECHNICAL SCIENCES DEPARTMENT OF GRAPHIC ENGINEERING AND DESIGN 21000 Novi Sad, Trg Dositeja Obradovića 6, 2024. http://dx.doi.org/10.24867/grid-2024-p12.

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Inkjet printing system, one of the digital printing systems, has a more widespread market day by day due to its low operating costs and allowing variable data printing. Bio-based inks, in which natural polymers are used and whose solvent is water, are attracting more and more attention both in the food industry and other industries, in order to reduce the decrease in oil resources and possible harm to environmental and human health. Polymers that can be used in naturally sourced inks include cellulose, starch, polylactic acid, polyvinyl alcohol, and cellulose derivatives. In this study, water-

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Shofinita, Dian, Yazid Bindar, Tjokorde Walmiki Samadhi, Arwinda Aprillia Jaelawijaya, and Mifta Fawwaz. "Reducing the stickiness of dragon fruit skin extract powder as food colorant by addition of maltodextrin during freeze drying." In 3RD INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC-2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0003030.

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