Food Coloring Agents

Known as: food coloring, coloring food, Agents, Food Coloring 
Natural or synthetic dyes used as coloring agents in processed foods.
National Institutes of Health

Papers overview

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2010
2010
Food coloring agents, amaranth, erythrosine and tartrazine have been tested at 0.02-8mM in human peripheral blood cells in vitro… (More)
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Highly Cited
2008
Highly Cited
2008
Nanotitanium dioxide (TiO2) is an important industrial material that is widely used as an additive in cosmetics, pharmaceuticals… (More)
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Highly Cited
2008
Highly Cited
2008
Obesity is defined as the accumulation of excess adipose tissue resulting from various metabolic disorders. Adipocyte dysfunction… (More)
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2008
2008
Purple sweet potato color (PSPC), a class of naturally occurring anthocyanins used to color food (E163), has been reported to… (More)
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Highly Cited
2007
Highly Cited
2007
Crocus sativus L. (saffron) has been used as a spice for flavoring and coloring food preparations, and in Chinese traditional… (More)
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Highly Cited
2006
Highly Cited
2006
Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids… (More)
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Highly Cited
2003
Highly Cited
2003
Anthocyanins, which are used as a food coloring, are widely distributed in human diets, suggesting that we ingest large amounts… (More)
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Highly Cited
1999
Highly Cited
1999
OBJECTIVE To evaluate those factors that impact on the delivery of enteral tube feeding. DESIGN Prospective study. SETTING… (More)
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Highly Cited
1998
Highly Cited
1998
This study on anthocyanin colour variation (intensity, lmax, ") over the pH range 1±9 during 60 days of storage, was conducted on… (More)
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Review
1989
Review
1989
Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering… (More)
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