نتایج جستجو برای: allura red

تعداد نتایج: 150144  

Journal: :Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2013
Betul Mermi Ceyhan Fatih Gultekin Duygu Kumbul Doguc Esin Kulac

Exposure to artificial food colors and additives (AFCAs) has been implicated in the induction and severity of some childhood behavioral and learning disabilities. N-methyl-D-aspartate receptors (NMDARs) and nicotinic acetylcholine receptors (nACHRs) are thought to be effective in the learning and memory-generating process. In this study, we investigated the effects of intrauterine exposure to A...

2017
Dongjun Lv Mingjie Zhang Jin Cui Weixue Li Guohua Zhu

A new preparation method of polymer dyes was developed to improve both the grafting degree of the azo dyes onto O-carboxymethyl chitosan (OMCS) and the water solubility of prepared polymer dyes. Firstly, the coupling compound of two azo edible colorants, sunset yellow (SY) and allura red (AR), was grafted onto OMCS, and then coupled with their diazonium salt. The chemical structure of prepared ...

2015
Tzu-Wen Liang Chih-Ting Huang Nguyen Anh Dzung San-Lang Wang

One of the most promising applications of chitosanase is the conversion of chitinous biowaste into bioactive chitooligomers (COS). TKU033 chitosanase was induced from squid pen powder (SPP)-containing Bacillus cereus TKU033 medium and purified by ammonium sulfate precipitation and column chromatography. The enzyme was relatively more thermostable in the presence of the substrate and had an acti...

Journal: :International journal of analytical chemistry 2016
Bürge Aşçı Şule Dinç Zor Özlem Aksu Dönmez

Box-Behnken design was applied to optimize high performance liquid chromatography (HPLC) conditions for the simultaneous determination of potassium sorbate, sodium benzoate, carmoisine, allura red, ponceau 4R, and caffeine in commercial soft drinks. The experimental variables chosen were pH (6.0-7.0), flow rate (1.0-1.4 mL/min), and mobile phase ratio (85-95% acetate buffer). Resolution values ...

Journal: :Small 2015
Maximilian A Zieringer Nick J Carroll Alireza Abbaspourrad Stephan A Koehler David A Weitz

Prevention of undesired leakage of encapsulated materials prior to triggered release presents a technological challenge for the practical application of microcapsule technologies in agriculture, drug delivery, and cosmetics. A microfluidic approach is reported to fabricate perfluoropolyether (PFPE)-based microcapsules with a high core-shell ratio that show enhanced retention of encapsulated act...

Journal: :Molecules 2015
Thabo Peme Lukman O Olasunkanmi Indra Bahadur Abolanle S Adekunle Mwadham M Kabanda Eno E Ebenso

The corrosion inhibition properties of some organic dyes, namely Sunset Yellow (SS), Amaranth (AM), Allura Red (AR), Tartrazine (TZ) and Fast Green (FG), for mild steel corrosion in 0.5 M HCl solution, were investigated using gravimetric, potentiodynamic polarization techniques and quantum chemical calculations. The results showed that the studied dyes are good corrosion inhibitors with enhance...

2013
Amjad H. El-Sheikh Yahya S. Al-Degs

Three common food colorants (tartrazine TT, allura red AR, and sunset yellow SY) were simultaneously quantified in powdered soft drinks by employing a combination of absorbance spectra-pH data matrices and multivariate processing of the generated second-order data. Parallel factor analysis PARAFAC and bilinear least squares/residual bilinearization BLLS/RBL were applied for deconvolution of tri...

Journal: :Journal of software 2021

The open-source phenomenon has reached unimaginable proportions to a point in which it is virtually impossible find large applications that do not rely on as well. However, such may turn into risk if the organizational and socio-technical aspects (e.g., contribution release schemes) behind communities are explicitly supported by forges by-design. In an effort make explicit by-design forges, we ...

ژورنال: مجله علمی پژوهان 2019
حشمتی, علی, رحیمی, ، علیرضا, مقدسی, محمد,

Background and Objective: In recent years, the use of synthetic color has considerably grown instead of saffron in food products. This problem can be a serious concern for consumer health. This study was conducted to determine the presence and type of synthetic color in saffron based or flavored products. Materials and Methods: This cross-sectional study was carried out on 96 samples including...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید