Articles with "food coloring" as a keyword



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Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring.

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Published in 2017 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.7b00999

Abstract: The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid… read more here.

Keywords: amino acids; coupling chlorogenic; chlorogenic acid; food coloring ... See more keywords
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Edible additive effects on zebrafish cardiovascular functionality with hydrodynamic assessment

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Published in 2020 at "Scientific Reports"

DOI: 10.1038/s41598-020-73455-9

Abstract: Food coloring is often used as a coloring agent in foods, medicines and cosmetics, and it was reported to have certain carcinogenic and mutagenic effects in living organisms. Investigation of physiological parameters using zebrafish is… read more here.

Keywords: drug; pectoral fin; cardiovascular functionality; food coloring ... See more keywords