Color is an important food attribute which increases its attractiveness, thus influencing
consumer preferences and acceptance of food products. The characteristic color of fresh …

A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos
em razão da composição química rica em lipídios e íons ferro, utilização de processos …

Mechanical ventilation (MV) is a therapeutic intervention widely used in the clinic to assist
patients that have difficulty breathing due to lung edema, trauma, or general anesthesia …

Highlights•The effective usage of food colorant apocarotenoids as an alternative to synthetic
anti-browning agent.•Apocarotenoids reversibly inhibited tyrosinase activity through …

The use of natural carotenoids as food colorants is an important trend of innovation in the
industry due to their low toxicity, their potential as bio-functional ingredients, and the …

Scope: Particle-induced lung injury is a kind of comprehensive pulmonary disease with not
only inflammation but also fibrosis. Bixin is a natural compound that is widely used as a food …

Background Processed foods are part of daily life. Almost all processed foods contain food
additives such as sweeteners, preservatives and colourants. From childhood, it is difficult to …

The interaction of food colorant norbixin with calf thymus DNA (CTDNA) was investigated
through UV–Visible spectroscopy, Fourier Transform Infrared (FTIR), Circular Dichroism …

The only official method that can detect the skin sensitizing potential of chemicals, including
the elicitation response, is the OECD test guideline (TG) 406. However, this guideline uses …

Producing processed foods with reduced levels of synthetic additives is currently a global
trend, as customers increasingly demand that chemical components be replaced with …