Increasing attention has been recently paid to the toxicity of additives used in food. The
European Parliament and the Council published the REGULATION (EC) No. 1333/2008 on …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

The pressing issue to feed the increasing world population has created a demand to
enhance food production, which has to be cheaper, but at the same time must meet high …

Food processing and storage cause natural food color to diminish, leading to the addition of
synthetic dyes by the industry. Unfortunately, these dyes have potential health risks, such as …

In this work, the adsorption of Basic Blue 69 (BB69) and Acid Red 114 (AR114) dyes on
cement kiln dust using batch technique was studied. The effects of contact time, mass of …

Color additives are widely used by the food industry to enhance the appearance, as well as
the nutritional properties of a food product. However, some of these substances may pose a …

In this study, activated carbon was blended with grape stalks powder to adsorb methylene
blue (MB) dye with various concentrations from a wastewater. For this purpose, five …

New, simple and inexpensive receptors based on coumarin-thiocarbohydrazone (CTC) and
coumarin-carbohydrazone (CC) were synthesized for fluoride ion in CH 3 CN/DMSO …

Protein conformation and the 3D water structure play important roles in the ability of bovine
serum albumin (BSA) to form stable nanostructures with bioactive molecules. We studied the …

The interaction between the plenary Keggin H3PW12O40, lacunary Keggin K7PW11O39
and the Eu (III)-substituted Keggin K4EuPW11O39 (Eu-Keggin) type polyoxometalates …