Food colorants are often considered simply cosmetic in nature, but the role they play in our food supply is actually very significant. Color is the first sensory quality by which foods are judged, and food quality and flavor are closely associated with color. Consumers are conditioned to expect foods of certain colors and to reject any deviation from their expectations. The physiological basis of the need for food colors is well established.1
Food Colorants Plant Cell Cultures Sensory Quality Food Supply Food Quality Food Flavor Physiological Basis Plant Cell Cell Cultures
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Introducing Weekly Round-ups!Beta
Round-ups are the summaries of handpicked papers around trending topics published every week. These would enable you to scan through a collection of papers and decide if the paper is relevant to you before actually investing time into reading it.
Climate change Research Articles published between Jan 23, 2023 to Jan 29, 2023
Jan 30, 2023
Articles Included: 3
Climate change adaptation has shifted from a single-dimension to an integrative approach that aligns with vulnerability and resilience concepts. Adapt...Read More
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