Log in

Relevant bibliographies by topics / Food Colours / Journal articles

To see the other types of publications on this topic, follow the link: Food Colours.

Journal articles on the topic 'Food Colours'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food Colours.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Dilrukshi, P. G. T., Helani Munasinghe, A. Buddhika G. Silva, and P. G. S. M. De Silva. "Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka." Journal of Food Quality 2019 (October 1, 2019): 1–8. http://dx.doi.org/10.1155/2019/7453169.

Full text

Abstract:

Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colours have been increasingly used than natural food colours by food manufacturers to attain certain properties such as low cost, improved appearance, high colour intensity, more colour stability, and uniformity. Varied foods and beverages available in the market may contain some nonpermitted synthetic colours and overuse of permitted synthetic colours. This may lead to severe health problems such as mutations, cancers, reduced haemoglobin concentrations, and

APA, Harvard, Vancouver, ISO, and other styles

2

Upadhyay, Divya, Tanu Jindal, Ashutosh Tripathi, K. D. Joshi, and Kartikeya Shukla. "Impact of Synthetic Food Colouring Agents on Aquatic Ecosystems and Human Health." UTTAR PRADESH JOURNAL OF ZOOLOGY 44, no. 13 (2023): 17–37. http://dx.doi.org/10.56557/upjoz/2023/v44i133542.

Full text

Abstract:

Colour is an important factor to enhance the consumer acceptance and appetizing value towards food and beverages. Foods are coloured with both natural and artificial/ synthetic food dyes. Instead of natural food colours, synthetic food colours are now widely employed by the food industry because of its superior features (cheap cost, enhanced look, greater colour intensity, increased colour stability, and consistency). Life of synthetic colorants is quite long as they are highly soluble in water and oil. Based on their solubility, synthetic colorants are classified into fat soluble synthetic co

APA, Harvard, Vancouver, ISO, and other styles

3

Ganesh S, Karthik Ganesh Mohanraj, and Jothi Priya A. "Knowledge and Awareness of Artificial Food Colours and its Impact on Nutrition and Health Among Adolescent Population." International Journal of Research in Pharmaceutical Sciences 11, SPL3 (2020): 1814–21. http://dx.doi.org/10.26452/ijrps.v11ispl3.3521.

Full text

Abstract:

Food serves as the primary factor for human survival. Various types of foods are consumed by different people of various localities. For children and adolescents, the food is consumed predominantly by its colour. Unfortunately, the natural colours of food are not maintained as such and are altered by using several non-permissible artificial food colour additives. A large body of laboratory research has demonstrated that changing the intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, o

APA, Harvard, Vancouver, ISO, and other styles

4

Jananipriya, R., and S. Usha. "A critical review of the food colourants effects on Human Health and Environment." Research Journal of Biotechnology 18, no. 10 (2023): 249–54. http://dx.doi.org/10.25303/1810rjbt2490254.

Full text

Abstract:

Food colour is a common food additive. Colour is essential for food which enhances the specific appearance of the food product and freshness. Hence, the use of artificial food colourants has increased tremendously during the past decades. Studies have reported that usage of synthetic food colouring in food products leads to severe health issues. The continuous use of synthetic food colourants causes behavioural changes like attention deficit, hyperactivity disorder in children and allergic reactions. Several researchers have reported that food-borne diseases are mainly caused by non-permitted

APA, Harvard, Vancouver, ISO, and other styles

5

Gangwar, Shyam Babu, Beenam Saxena, and M. K. Sinha. "Ameliorative effect of herbal extracts on lipid profile in albino rats, Rattus norvegicus exposed to metanil yellow." Environment Conservation Journal 23, no. 3 (2022): 395–99. http://dx.doi.org/10.36953/ecj.15552453.

Full text

Abstract:

Synthetic food colours are used as key component by food manufacturers to increase the consumer acceptance towards food items and beverages as well as for having certain properties like low cost, high colour intensity and more colour stability. These food items and beverages may have more than recommended amount of permitted food colours or some non-permitted synthetic food colours, which may lead to several health problems like disturbances in biochemical parameters, allergic reaction, cancer, mutations etc. Some herbs are having active chemical components and could be used regularly to ameli

APA, Harvard, Vancouver, ISO, and other styles

6

COUNSELL, JOHN N. "Food colours—an overview." Nutrition Bulletin 14, no. 3 (1989): 191–98. http://dx.doi.org/10.1111/j.1467-3010.1989.tb00330.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Robert‐Sargeant, Sylvia. "FOOD COLOURS IN PERPECTIVE." Nutrition & Food Science 88, no. 5 (1988): 14–15. http://dx.doi.org/10.1108/eb059198.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Kinoshita, M., and K. Arikawa. "Colour constancy in the swallowtail butterfly Papilio xuthus." Journal of Experimental Biology 203, no. 23 (2000): 3521–30. http://dx.doi.org/10.1242/jeb.203.23.3521.

Full text

Abstract:

We have recently shown that the Japanese yellow swallowtail butterfly Papilio xuthus uses colour vision when searching for food. In the field, these butterflies feed on nectar provided by flowers of various colours not only in direct sunlight but also in shaded places and on cloudy days, suggesting that they have colour constancy. Here, we tested this hypothesis. We trained newly emerged Papilio xuthus to feed on sucrose solution on a paper patch of a certain colour under white illumination. The butterflies were then tested under both white and coloured illumination. Under white illumination,

APA, Harvard, Vancouver, ISO, and other styles

9

Scotter, Michael J. "Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink." Quality Assurance and Safety of Crops & Foods 3, no. 1 (2011): 28–39. http://dx.doi.org/10.1111/j.1757-837x.2010.00087.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Bakker, M., N. Bemrah, J. König, et al. "Exposure assessment to food colours." Toxicology Letters 205 (August 2011): S35. http://dx.doi.org/10.1016/j.toxlet.2011.05.142.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Ammar, Abdalla S., Mennat Allah I. Atwa, Dorreya M. Faress, and Ashgan M. Ali. "Safety of Some Synthetic Food Colours: Review." Turkish Journal of Agriculture - Food Science and Technology 9, no. 12 (2021): 2347–54. http://dx.doi.org/10.24925/turjaf.v9i12.2347-2354.4355.

Full text

Abstract:

Food additives are used to protect food, increase quality and extend shelf life in many stages, from production to consumption of food. Colorants added by food producers to color food or to adjust the color to desired level are among the commonly used food additives. Considering today's developing production technologies, foods fade or discolor at various stages of processing, storage, and sale due to physical and chemical conditions such as heat, light, pH and oxygen. Colorants are used to regain these color losses, to enhance weak colors, to give color to the food that is actually colorless,

APA, Harvard, Vancouver, ISO, and other styles

12

Hall, Rebecca Jehne, Simon K. A. Robson, and Ellen Ariel. "Colour vision of green turtle (Chelonia mydas) hatchlings: do they still prefer blue under water?" PeerJ 6 (September 19, 2018): e5572. http://dx.doi.org/10.7717/peerj.5572.

Full text

Abstract:

Background Several anatomical studies provide evidence that green turtles (Chelonia mydas) possess the necessary anatomy for colour vision. Behavioural experiments have previously been conducted with newly emerged hatchlings, concluding that they are attracted to shorter wavelengths compared to longer wavelengths within a terrestrial environment, suggesting a possible attraction towards blue. This paper assessed the colour vision of hatchlings within an aquatic environment, and investigated whether the attraction for shorter wavelengths remains consistent within water, whether the colour satur

APA, Harvard, Vancouver, ISO, and other styles

13

Yurchenko, Valentina V., Faina I. Ingel, Lyudmila V. Akhaltseva, et al. "Genotoxic safety of synthetic food colours. Review." Ecological genetics 19, no. 4 (2021): 323–41. http://dx.doi.org/10.17816/ecogen79399.

Full text

Abstract:

Food additives and, in particular, food colours are becoming more widespread in all countries. The review is devoted to the least studied problem of synthetic food colours safety assessment approved for use in the Russian Federation to the analysis of their genotoxic effect (mechanisms, methods of determination and results of studies on various living objects). Presented results of the synthetic food colours genotoxicity half-century study demonstrated that among of studied colours there was none for which unambiguous research results were obtained, that allows us to conclude the possibility o

APA, Harvard, Vancouver, ISO, and other styles

14

Saeed S, M. G., S. U. Abdullah, S. A. Sayeed, and R. Ali. "Food protein: Food colour interactions and its application in rapid protein assay." Czech Journal of Food Sciences 28, No. 6 (2010): 506–13. http://dx.doi.org/10.17221/112/2009-cjfs.

Full text

Abstract:

The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their carriers. However, the food components acting as the colour carriers have not been identified. The present paper describes the binding capacity of Carmoisine with a variety of food proteins, our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visuali

APA, Harvard, Vancouver, ISO, and other styles

15

Naganandhini, K., and Radha Palaniswamyi,. "Synthesis of Natural Food Colour from Carotenoid using Flower Petals." International Journal for Modern Trends in Science and Technology 6, no. 6 (2020): 151–60. http://dx.doi.org/10.46501/ijmtst060630.

Full text

Abstract:

Colour is an important characteristic of food. Since the colours are obtained from synthetic origin, it shows some adverse effect to humans. So it is an alternative way to use natural food colour obtained in the form a carotenoid pigments along with health benefits, In this current study, natural food colours are obtained by means of a carotenoid pigments by using flower petals of Hibiscus rosa- sinesis, senna auriculata, Magnolia champaca and Ixora coccinea by using the solvent extraction method. During the extraction upper phase containing carotenoid pigments are separated. The extracted pig

APA, Harvard, Vancouver, ISO, and other styles

16

Mihaylova, Dasha, Aneta Popova, Sashka Savchovska, Anna Lante, and Maria Dimitrova-Dimova. "Prunus spp. fruits as practical natural colouring agents in foods." Food Science and Applied Biotechnology 7, no. 2 (2024): 353. http://dx.doi.org/10.30721/fsab2024.v7.i2.381.

Full text

Abstract:

Fruits and vegetables are among the most important phytochemical sources worldwide, which can also provide an anticipated food colour. The sensory perception of the food is directly linked to its colour. Consumers have a specific expectation for the colour of food i.e. desired and vivid ones. Thus, colour additives, both natural and synthetic, are so important to the food industry. Colour additives are able to enhance the sensory attributes lost during processing, and to expand product variety. However, studies report a link between synthetic colours and some health disorders. That is why seri

APA, Harvard, Vancouver, ISO, and other styles

17

Hernández, M. Carmen, Sandra González-Campos, and Isabel Barja. "Colour Preferences in Relation to Diet in Chimpanzees<b><i></i></b>(<b><i>Pan troglodytes</i></b>), Gorillas (<b><i>Gorilla gorilla</i></b>) and Mandrills (<b><i>Mandrillus sphinx</i></b>)." Folia Primatologica 92, no. 5-6 (2021): 306–14. http://dx.doi.org/10.1159/000520487.

Full text

Abstract:

Although trichromatic colour vision has been extensively studied as it grants significant advantages for Old World primates, it is unknown which selective pressures were behind the trait’s evolution. The leading hypothesis would be that colour vision arose as a foraging adaptation because it allowed individuals to spot food more efficiently. To test this, we exposed 3 chimpanzees (<i>Pan troglodytes</i>), 5 gorillas (<i>Gorilla gorilla</i>) and 3 mandrills (<i>Mandrillus sphinx</i>) to colour cardboard plates to assess whether colours related to diet were th

APA, Harvard, Vancouver, ISO, and other styles

18

Tran, Nga L., Leila M. Barraj, Aine P. Hearty, and Maia M. Jack. "Tiered intake assessment for food colours." Food Additives & Contaminants: Part A 37, no. 7 (2020): 1118–34. http://dx.doi.org/10.1080/19440049.2020.1736341.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Dufossé, Laurent, and Adela Pintea. "Pigments in food, more than colours…" Trends in Food Science & Technology 16, no. 9 (2005): 368–69. http://dx.doi.org/10.1016/j.tifs.2005.06.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Timberlake, C. F., and B. S. Henry. "Plant pigments as natural food colours." Endeavour 10, no. 1 (1986): 31–36. http://dx.doi.org/10.1016/0160-9327(86)90048-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Cole, Gemma L., and John A. Endler. "Artificial selection for food colour preferences." Proceedings of the Royal Society B: Biological Sciences 282, no. 1804 (2015): 20143108. http://dx.doi.org/10.1098/rspb.2014.3108.

Full text

Abstract:

Colour is an important factor in food detection and acquisition by animals using visually based foraging. Colour can be used to identify the suitability of a food source or improve the efficiency of food detection, and can even be linked to mate choice. Food colour preferences are known to exist, but whether these preferences are heritable and how these preferences evolve is unknown. Using the freshwater fish Poecilia reticulata , we artificially selected for chase behaviour towards two different-coloured moving stimuli: red and blue spots. A response to selection was only seen for chase behav

APA, Harvard, Vancouver, ISO, and other styles

22

Anderson, James R., Shunji Awazu, and Kazuo Fujita. "Colour versus quantity as cues in reverse-reward-competent squirrel monkeys (Saimiri sciureus)." Quarterly Journal of Experimental Psychology 62, no. 4 (2009): 673–80. http://dx.doi.org/10.1080/17470210802215186.

Full text

Abstract:

To assess the relative salience of colour and quantity cues, squirrel monkeys previously trained to reach for the smaller of two quantities of food in a reverse-reward contingency task received colour discrimination training. After initial failure to discriminate between two colours of dots under a differential reinforcement regime, they learned the task when the S− colour was associated with zero reward. The monkeys then showed good retention on the original reverse-reward task of 1 versus 4 with pairs of dots presented in S+ or S− colours. However, on “mismatch” trials of 1S− versus 4S+, onl

APA, Harvard, Vancouver, ISO, and other styles

23

Songur Bozdag, Ayse Nur, and Gizem Akkurt. "Craving and colour: How do individual characteristics, food and tableware colours interact to influence food craving?" International Journal of Gastronomy and Food Science 39 (March 2025): 101115. https://doi.org/10.1016/j.ijgfs.2025.101115.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

ZUHA, MARIYAM, MOHAMED SIMYAAN SHAREEF, and AISHATH NAILA. "Application of food preservatives and food additives in making Maldivian food products." Maldives National Journal of Research 9, no. 1 (2021): 61–75. http://dx.doi.org/10.62338/8v29mk19.

Full text

Abstract:

Food additives play a huge role in food safety and development of various food products. Stabilizers are one of the food additives which help in increasing the stability as well as the viscosity of the food products. Stabilizers are found in almost all of the dairy products, desserts and many beverages. In addition, food colours are added to different types of foods to increase shelf life, visual attractiveness and to compensate for natural colour variations. Food dyes utilized in colouring mostly come from natural or artificial sources. The objectives of this study were to produce coconut ice

APA, Harvard, Vancouver, ISO, and other styles

25

Bridle, P., and C. F. Timberlake. "Anthocyanins as natural food colours—selected aspects." Food Chemistry 58, no. 1-2 (1997): 103–9. http://dx.doi.org/10.1016/s0308-8146(96)00222-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Oskarsson, Agneta, Ruud Woutersen, Jean Charles Leblanc, et al. "Food colours: Point of the art evaluation." Toxicology Letters 258 (September 2016): S7. http://dx.doi.org/10.1016/j.toxlet.2016.06.294.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Hoque, Majedul. "UNVEILING THE SILENT THREAT: FOOD ADULTERATION IN BANGLADESH." International Journal of Biological Innovations 05, no. 02 (2023): 21–26. http://dx.doi.org/10.46505/ijbi.2023.5203.

Full text

Abstract:

: Food adulteration refers to the mixing, deception, and substitution of various hazardous substances for high-quality ingredients in the production of food. Typically, food is considered contaminated when it lacks essential characteristics or contains substances of poor quality that are harmful to health. Food adulteration in Bangladesh means by the practice of adding hazardous substances, toxic colours or noxious food additives. Most foods in Bangladesh are contaminated with dangerous chemicals at every step of the food chain, from production to consumption, toxic colours, preservative, used

APA, Harvard, Vancouver, ISO, and other styles

28

Sekki, Sanna, Hannele Kauppinen-Räisänen, Eliisa Kylkilahti, and Minna Autio. "Packaging journey from retail to home: how the meaning of sustainability for colour transforms." International Journal of Retail & Distribution Management 51, no. 13 (2023): 47–63. http://dx.doi.org/10.1108/ijrdm-12-2021-0579.

Full text

Abstract:

Purpose Research has largely disregarded consumer–packaging interaction in contexts other than retail. Focusing on the powerful cue of colour and consumers’ pleas for sustainability and drawing on the customer journey and moments of consumption, this study investigates how packaging colour meanings are redefined from retail to home and how the meaning of sustainability for colour transforms.Design/methodology/approach A qualitative methodology was employed with 27 informants, who were interviewed in pairs or in small groups of three.Findings First, colour meanings emerge outside the retail con

APA, Harvard, Vancouver, ISO, and other styles

29

Petronijevic, R. B., D. Trbovic, and M. Sefer. "Effects of regular control of food colours content in meat products in Serbia." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012072. http://dx.doi.org/10.1088/1755-1315/854/1/012072.

Full text

Abstract:

Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish past

APA, Harvard, Vancouver, ISO, and other styles

30

Putera Faidz Hassanal bin Nordin and Mohamad Puad bin Bebit. "SEMIOTIC ANALYSIS: SHAPE AND COLOUR AS VISUAL COMMUNICATION IN SABAH FOOD PRODUCT LABELLING." Jurnal Gendang Alam (GA) 11, no. 2 (2021): 21–32. http://dx.doi.org/10.51200/ga.v11i2.3573.

Full text

Abstract:

This study is one of the researches on the graphic design of local product labels. Sabah’s products are unique and competitive at its higher level. This study analyzes the quality and effectiveness of visual communication of snack product labelling to consumers according to aspects of art, design, and composition. The analysis begins with the collection of signs and the definition of each element on the label through Pierce's analytical theory and the classification approach of Stokes (2003), the design element consisting of images, letters, compositions, colours, and design displays on classi

APA, Harvard, Vancouver, ISO, and other styles

31

Swasty, Wirania, Muhizam Mustafa, and Josua Boyke William Jawak. "What Experts Say about (Un)Common Color on Food Packaging (Study Case in Banana Chips Package Design)." KnE Social Sciences 10, no. 2 (2025): 1–8. https://doi.org/10.18502/kss.v10i2.17870.

Full text

Abstract:

Food packaging design relies heavily on the strategic use of color, as it has the potential to influence consumer perception and buying behavior. An important consideration is whether incorporating uncommon colors in food packaging design is a good strategy. Several research pertaining (un)common colours in food packaging have been conducted. This paper presents the findings from expert validity following the card sorting task that has been done. This expert validation used quantitative and qualitative approaches. The experts were asked to give agreement on each item based on a 3-point scale.

APA, Harvard, Vancouver, ISO, and other styles

32

Sje Yin, Teo, P. Ehkan, Soon Voon Siew, Lam Chee Yuen, and M. N.M.Warip. "FPGA Implementation of Real Time String Colour Detection." Indonesian Journal of Electrical Engineering and Computer Science 6, no. 1 (2017): 139. http://dx.doi.org/10.11591/ijeecs.v6.i1.pp139-147.

Full text

Abstract:

<p>A Machine vision for string detection is useful technologies which benefit to the industries such as food production. It reduces the risk that can harmful to our health and it can do work more accurate and efficient. The algorithm used is a colour detection which determines the colour of string and background subtraction for filter process by using the threshold range values. The target of detection focuses on plastic string with two different colours; pink and yellow strings. The threshold values used in hardware detection are ranged from 158 to 175 and 3 to 35 for pink and yellow st

APA, Harvard, Vancouver, ISO, and other styles

33

Jain, Sushma. "COLOURS: THE ESSENCE OF LIFE." ShodhKosh: Journal of Visual and Performing Arts 2, no. 1SE (2021): 19–26. http://dx.doi.org/10.29121/shodhkosh.v2.i1se.2021.18.

Full text

Abstract:

As a renowned psychologist Dr. Rajendra Rajput rightly said, “Anything else that could affect the human activities other than food we take is light. And this energy ‘LIGHT’ comprises of different colours”.

APA, Harvard, Vancouver, ISO, and other styles

34

Birteeb, Peter T., and Thomas Boakye. "Variant forms of qualitative traits of indigenous chickens reared under extensive system in Tolon District, Ghana." Animal Production Science 60, no. 5 (2020): 705. http://dx.doi.org/10.1071/an19118.

Full text

Abstract:

Context Rural chicken production in most developing countries is based mainly on scavenging systems with indigenous chickens that have not been properly characterised and classified into well-defined breeds. Aims This study was conducted to identify the variant forms of qualitative phenotypic traits of local chickens in Tolon District, northern Ghana. Methods About 320 adult birds were sampled and data collected by using observation and a chicken colour chart. Traits included head shape; comb type, size and colour; feather distribution; and earlobe, eye, plumage, skin and shank colours. Chi-sq

APA, Harvard, Vancouver, ISO, and other styles

35

Larsen, John Chr. "Legal and illegal colours." Trends in Food Science & Technology 19 (November 2008): S64—S69. http://dx.doi.org/10.1016/j.tifs.2008.07.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Inan-Eroglu, Elif, Aylin Ayaz, and Zehra Buyuktuncer. "Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies." Nutrition Research Reviews 33, no. 1 (2019): 77–89. http://dx.doi.org/10.1017/s0954422419000209.

Full text

Abstract:

AbstractAdvanced glycation endproducts (AGE) are a group of complex and heterogeneous molecules, sharing some common characteristics such as covalent cross-link formation among proteins, the effect of transforming the colour of food products into yellow-brown colours and fluorescence formation. AGE are linked to many diseases including diabetes, renal diseases, CVD, liver diseases, neuro-degenerative and eye disorders, female reproductive dysfunction, and even cancer. AGE are formed endogenously but are also provided from exogenous sources including diet and tobacco. Western diet, rich in proc

APA, Harvard, Vancouver, ISO, and other styles

37

Rouw, Ronald Marvin, Randy Frank Rouw, and Robi Panggarra. "Avena Pasta Roll: Healthy Product from Oatmeal Flour as the Wheat Flour Substitute." Khaliya Onomiyea: Jurnal Abdimas Nusantara 1, no. 1 (2023): 1–9. http://dx.doi.org/10.61471/ko-jan.v1i1.11.

Full text

Abstract:

The use of purple sweet potato as a natural colour extract in food processing is one of the food industry’s efforts to draw customer attention, and its use is deemed healthier for eating, as shown in processed food Gyoza. Wheat flour, cornstarch, tapioca flour, and purple sweet potatoes that have been boiled to retain the atocyanin chemicals and as natural colours are the main ingredients in manufacturing Gyoza skin (dumpling). Organoleptic tests on aroma, taste, texture, and color were employed as the research approach. The findings revealed that 22 respondents thought the Purple Gyoza produc

APA, Harvard, Vancouver, ISO, and other styles

38

Adebimpe Ojo, Celestina, Kinga Dziadek, Urszula Sadowska, Joanna Skoczylas, and Aneta Kopeć. "Analytical Assessment of the Antioxidant Properties of the Coneflower (Echinacea purpurea L. Moench) Grown with Various Mulch Materials." Molecules 29, no. 5 (2024): 971. http://dx.doi.org/10.3390/molecules29050971.

Full text

Abstract:

Antioxidants are added to foods to decrease the adverse effect of reactive species that create undesirable compounds that destroy essential nutrients and, therefore, lower the nutritional, chemical and physical properties of foods. This study was carried out to determine the antioxidant properties of flowers and plant stems with leaves of Echinacea purpurea grown with mulches of different colours and thicknesses. Coneflowers were grown in the Experimental Station of the Agricultural University in Kraków, Poland. The mulching materials used were black, green and brown colours of 100 g/m2 and 80

APA, Harvard, Vancouver, ISO, and other styles

39

Olusegun, E. Thomas, and A. Adegoke Olajire. "Toxicity of food colours and additives: A review." African Journal of Pharmacy and Pharmacology 9, no. 36 (2015): 900–914. http://dx.doi.org/10.5897/ajpp2015.4385.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Pollock, I., and J. O. Warner. "Effect of artificial food colours on childhood behaviour." Archives of Disease in Childhood 65, no. 1 (1990): 74–77. http://dx.doi.org/10.1136/adc.65.1.74.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Gajda-Wyrębek, J., K. Kuźma, A. Świtka, J. Jarecka, M. Beresińska, and J. Postupolski. "Exposure of Polish children to Southampton food colours." Food Additives & Contaminants: Part A 34, no. 1 (2016): 1–9. http://dx.doi.org/10.1080/19440049.2016.1254819.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

J�rgensen, Kevin, and Leif H. Skibsted. "Light sensitivity of carotenoids used as food colours." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 190, no. 4 (1990): 306–13. http://dx.doi.org/10.1007/bf01184498.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Spence, Charles, and Carmel A. Levitan. "Explaining Crossmodal Correspondences Between Colours and Tastes." i-Perception 12, no. 3 (2021): 204166952110182. http://dx.doi.org/10.1177/20416695211018223.

Full text

Abstract:

For centuries, if not millennia, people have associated the basic tastes (e.g., sweet, bitter, salty, and sour) with specific colours. While the range of tastes may have changed, and the reasons for wanting to connect the senses in this rather surprising way have undoubtedly differed, there would nevertheless appear to be a surprisingly high degree of consistency regarding this crossmodal mapping among non-synaesthetes that merits further consideration. Traditionally, colour–taste correspondences have often been considered together with odour–colour and flavour–colour correspondences. However,

APA, Harvard, Vancouver, ISO, and other styles

44

Lodi, F., A. Tard, S. Tasiopoulou, P. Colombo, and C. Roncancio. "Re-evaluation of food colours by the European Food Safety Authority (EFSA)." Toxicology Letters 238, no. 2 (2015): S85. http://dx.doi.org/10.1016/j.toxlet.2015.08.285.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Chen, Shunan, Mingtao Li, Ji Liu, et al. "Colour Selection and Olfactory Responses of Papilio demoleus during Foraging and Courtship." Insects 14, no. 3 (2023): 249. http://dx.doi.org/10.3390/insects14030249.

Full text

Abstract:

Colours and odours are the most important cues for butterflies to localise food and mating partners. We studied the visual and olfactory responses of the widely distributed butterfly Papilio demoleus Linnaeus during foraging and courtship. P. demoleus visited odourless flowers with six colours except green and black, with red as the favourite colour (650–780 nm). Males and females differed in behaviour while visiting flowers. Males were more active than females during foraging. The application of honey water resulted in a significant increase in flower visits by both females and males, and the

APA, Harvard, Vancouver, ISO, and other styles

46

Tamura, Noriko, Yukiko Fujii, Phadet Boonkeow, and Budsabong Kanchanasaka. "Colour vision and food selection of Callosciurus finlaysonii (Sciuridae) in tropical seasonal forests." Journal of Tropical Ecology 31, no. 5 (2015): 449–57. http://dx.doi.org/10.1017/s0266467415000310.

Full text

Abstract:

Abstract:Finlayson's squirrel is frugivorous and distributed throughout the tropical seasonal forests of South-East Asia. To understand the resource use of tree squirrels in a tropical forest ecosystem, colour vision and fruit selection of Finlayson's squirrel were investigated. Under laboratory conditions, this species possesses dichromatic colour vision; it can discriminate white, yellow, violet, brown and black versus green similar to leaves, but it cannot discriminate orange and red versus green. In addition, squirrels can discriminate pale pink, pink and dark red versus green but cannot d

APA, Harvard, Vancouver, ISO, and other styles

47

Ezan, Pascale, Gaelle Pantin-Sohier, and Caroline Lancelot-Miltgen. "Colour of food as a vector for children’s well-being." International Journal of Retail & Distribution Management 47, no. 6 (2019): 659–79. http://dx.doi.org/10.1108/ijrdm-08-2017-0183.

Full text

Abstract:

Purpose A product colour plays an important role in consumers’ preferences. The purpose of this paper is to highlight the impact of the three-dimensional character of colour (brightness, saturation and vividness) on children’s behaviour towards a food product and as a source of well-being. Design/methodology/approach Two experiments were conducted. Study 1 was conducted with 62 children and used four visuals of syrup presenting two colours (red/green) and two variations of vividness (vivid/dim). Study 2 was conducted with 70 children and used four pictures of stewed apples and four pictures of

APA, Harvard, Vancouver, ISO, and other styles

48

Mukkun, Lince, Herianus J. D. Lalel, Agnes V. Simamora, Yasinta L. Kleden, and Maria Bano. "The application of local plants as environmentally friendly dyes on Timorese ‘Ikat’ Weaving." IOP Conference Series: Earth and Environmental Science 1417, no. 1 (2024): 012026. https://doi.org/10.1088/1755-1315/1417/1/012026.

Full text

Abstract:

Abstract The traditional ‘Ikat’ weaving in East Nusa Tenggara (NTT) plays a vital role in the region’s economic development. This study investigates plants used for natural dyes, the colours they produce, and the potential for creating practical, ready-to-use dyes. Conducted in Oinlasi Village, South Central Timor, and Taekas Village, North Central Timor, data collection involved field observations and interviews with two weaving groups, each consisting of 12 participants. The research identified 20 plant species as sources of natural dyes. These plants offer dyes from their leaves, bark, root

APA, Harvard, Vancouver, ISO, and other styles

49

Gupta, Vandana. "COLOURFUL DIET FOR GOOD HEALTH." International Journal of Research -GRANTHAALAYAH 2, no. 3SE (2014): 1–3. http://dx.doi.org/10.29121/granthaalayah.v2.i3se.2014.3548.

Full text

Abstract:

We are surrounded by colour and they can affect us profoundly and in ways that we may not have thought of. It is a known fact, that colours can influence your moods, feelings and emotions. Colours influence your actions and how you respond to people, situations and ideas. Apart from the colour of interiors, exteriors, our clothing and other things, the colour of food and beverage products are also extremely important. Green fruits and vegetables support eye health and may help protect against certain types of cancer. Orange and yellows fruits and vegetables are high in Vitamins C and B/foliate

APA, Harvard, Vancouver, ISO, and other styles

50

Vandana, Gupta. "COLOURFUL DIET FOR GOOD HEALTH." International Journal of Research - GRANTHAALAYAH Composition of Colours, December,2014 (2017): 1–3. https://doi.org/10.5281/zenodo.888083.

Full text

Abstract:

We are surrounded by colour and they can affect us profoundly and in ways that we may not have thought of. It is a known fact, that colours can influence your moods, feelings and emotions. Colours influence your actions and how you respond to people, situations and ideas. Apart from the colour of interiors, exteriors, our clothing and other things, the colour of food and beverage products are also extremely important. Green fruits and vegetables support eye health and may help protect against certain types of cancer. Orange and yellows fruits and vegetables are high in Vitamins C and B/foliate

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!