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- Soheili, Vahid, et al. Show all 5 Authors
- Journal of food measurement & characterization 2018 v.12 no.1 pp. 356-361
- 2,2-diphenyl-1-picrylhydrazyl; Bacillus cereus; Bacillus subtilis; Bixa orellana; Gram-positive bacteria; Listeria monocytogenes; Staphylococcus aureus; Staphylococcus epidermidis; Streptococcus pyogenes; additives; antimicrobial properties; antioxidant activity; antioxidants; behavior change; beta-carotene; bleaching; children; color; food matrix; food safety; foods; inhibitory concentration 50; lipids; lutein; palatability; paprika; preservatives
- ... There has been increasing interest in the food safety, due to growing evidence for several health detriments of chemical additives including preservatives and colors. Since it has already been proven that consumption of chemical colors is associated with complications such as behavior change in children, it is important to evaluate plant pigments as new food colors. In addition to the palatability ...