References

1. Clydesdale, F.M. 1993. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33: 83-101.

2. Delgado-Vargas, F., A.R. Jiménez, and O. Paredes-López. 2000. Natural pigments: carotenoids, anthocyanins, and betalains — characteristics, biosynthesis, processing and stability. Critical Reviews in Food Science and Nutrition 40: 173-289.

3. FNB. 1971. Food Colors. National Academy of Sciences, Washington, D.C.

4. Maga, J.A. and A.T. Tu. 1995. Food Additive Toxicology. Marcel Dekker, New York.

5. FDA/IFIC. 1995. FDA Consumer. U.S. Food and Drug Administration, Washington, D.C.

6. Francis, F.J. 1989. Food Colorants: anthocyanins. Critical Reviews in Food Science and Nutrition 28: 273-314.

7. Freund, P.R., C.J. Washam, and M. Maggion. 1988. Natural color for use in foods. Cereal Foods World 33: 553-559.

Downham, A. and P. Collins. 2000. Colouring our foods in the last and next millennium. International Journal of Food Science and Technology 35: 5-22. Francis, F.J. 1995. Carotenoids as colorants. The World of Ingredients Sept.-Oct.: 34-38.

Marusich, W.L. and J.C. Bauernfeind. 1981. Oxicarotenoids in poultry feeds, in Carotenoids as Colorants and Vitamin A Precursors, Vol. 1. J.C. Bauernfeind, Ed. Academic Press, New York, pp. 319-462.

Hallagan, J.B., D.C. Allen, and J.F. Borzelleca. 1995. The safety and regulatory status of food drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology 33: 515-528.

Bridle, P. and C.F. Timberlake. 1997. Anthocyanins as natural food colour-selected aspects. Food Chemistry 58: 103-109.

Francis, F.J. 1999. Colorants. Eagan Press, St. Paul, MN.

Wissgot, U. and K. Bortlik. 1996. Prospects for new food colorants. Trends in Food Science and Technology 7: 298-302.

Wodicka, V.O. 1996. Regulation of food: where have we been? Food Technology 50: 106-109.

FDA/IFIC. 2000. U.S. Food and Drug Administration, Washington, D.C.

Hutt, P.B. 1996. Approval of food additives in the United State: a bankrupt system.

Food Technology 3: 118-128.

Merril, R.A. 1996. Food additive approval procedures discourage innovation. Food Technology 50: 110-113.

JECFA. 1975. Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva.

Khera, K.S. and I.C. Munro. 1979. A review of the specifications and toxicity of synthetic food colors permitted in Canada. Critical Reviews in Toxicology January: 81-132.

Parkinson, T.M. and J.P. Brown. 1981. Metabolic fate of food colorants. Annual Review of Nutrition 1: 175-205.

Reyes, F.G.R., M.F.C.F.A. Valim, and A.E. Vercesi. 1996. Effect of organic synthetic food colours on mitochondrial respiration. Food Additives and Contaminants 13: 5-11.

Robinson, G. 1988. Tartrazine — the story so far. Food and Chemical Toxicology 26: 73-78.

Walton, K., R. Walker, J.J.M. van de Sandt, J.V. Castell, A.G.A.A. Knapp, G. Kozianowski, M. Roberfroid, and B. Schilter. 1999. The application of in vitro data in the derivation of the acceptable daily intake of food additives. Food and Chemical Toxicology 37: 1175-1197.

Hutchinson, A.P., B. Carrick, K. Miller, and S. Nicklin. 1992. Adverse reactions to synthetic food colours: interactions between tartrazine and muscarininc acetylcholine receptors in isolated guinea-pig ileum. Toxicology Letters 60: 165-173. JECFA. 1985. Joint FAO/WHO Expert Committee on Food Additives. World Heath Organization, Geneva.

Borzelleca, J.F., J.W. Olson, and F.E. Reno. 1991. Lifetime toxicity/carcinogenicity studies of FD&C red no. 40 (allura red) in mice. Food and Chemical Toxicology 29: 313-319.

Kuramoto, Y., K. Yamada, O. Tsuruta, and M. Suagano. 1996. Effect of natural food colorings on immunoglobulin in vitro by rat spleen lymphocytes. Bioscience Biotechnology and Biochemistry 60: 1712-1713.

29. Linnainmaa, K., P. Kivipensas, and H. Vainio. 1997. Toxicity and cytogenic studies of ultrafine titanium dioxide in cultured rat liver epithelial cells. Toxicology In Vitro 11: 329-335.

30. Tanaka, T., Y. Urade, H. Kimura, N. Eguchi, A. Nishikawa, and O. Hayaishi. 1997. Lipocalin-type prostaglandin D synthase (P-trace) is a newly recognized type of retinoid transporter. Journal of Biological Chemistry 272: 15789-15795.

31. Lu, P.J., I.C. Ho, and T.C. Lee. 1998. Induction of sister chromatide exchanges and micronuclei by titanium dioxide in Chinese hamster ovary-K1 cells. Mutation Research 414: 15-20.

32. International Life Sciences Institute. North America Technical Committee on Food Components for Health Promotion. 1999. Safety assessment and potential health benefits of food components based on selected scientific criteria. Critical Reviews in Food Science and Nutrition 39: 203-206.

33. Paolini, M. and G.F. Pedulli. 1999. N-Hydroxypiperidines as superoxide radicals scavengers. Official Gazette of the United States Patent and Trademark Office Patents 1218.

34. Houben, G.F. and A.H. Penninks. 1994. Immunotoxicity of the colour additive caramel color III; a review on complicated issues in the safety evaluation of a food additive. Toxicology 91: 289-302.

35. Chung, K., A. Chou, J. Baker, and J. Baldwin. 2000. Identification of carmine allergens among three carmine allergy patients. Journal of Allergy and Clinical Immunology S132.

36. Yamano, T., Y. Tsujimoto, T. Noda, M. Shimizu, M. Ohmori, S. Morita, and A. Yamada. 1988. Hepatotoxicity of gardena yellow color in rats. Toxicology Letters 44: 177-182.

37. Imazawa, T., A. Nishikawa, F. Furukawa, K. Kasahara, T. Ikeda, M. Takahashi, and M. Hirose. 2000. Lack of carcinogenicity of gardenia blue colour given chronically in the diet to F344 rats. Food and Chemical Toxicology 38: 313-318.

38. Tanaka, T. 1994. Reproductive and neurobehavioral effects of allura red AC admin-istred to mice in the diet. Toxicology 92: 169-177.

39. Sabater-Vilar, M., R.F.M. Maas, and J. Fink-Gremmels. 1999. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutation Research 444: 7-16.

0 0

Post a comment