Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables.
Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums …

Colour is one of the most relevant organoleptic attributes that directly affects consumers'
acceptance and food selection. However, as food colouring pigments are generally unstable …

Abstract Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods
to provide color, but they have no value with regard to nutrition, food preservation, or health …

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The
pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and …

Scientific evidence is mounting that synthetic chemicals used as food additives may have
harmful impacts on health. Food additives are chemicals that are added to food to keep it …

John Dewey was a pragmatist, progressivist, educator, philosopher, and social reformer
(Gutek, 2014). Dewey's various roles greatly impacted education and he was perhaps one of …

Synthetic azo dyes are widely used in industries. Gerhardt Domagk discovered that the
antimicrobial effect of red azo dye Prontosil was caused by the reductively cleaved (azo …

Developing new colors for the food industry is challenging, as colorants need to be
compatible with a food flavors, safety, and nutritional value, and which ultimately have a …

The color of food is often associated with the flavor, safety, and nutritional value of the
product. Synthetic food colorants have been used because of their high stability and low …

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 …