Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins
Author:
Affiliation:
1. School of Chemistry, University of Hyderabad, Hyderabad 500046, India
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00707
Reference56 articles.
1. Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
2. Codex Alimentarius (FAO-WHO, Food and Agriculture Organization of the United Nations and the World Health Organization). General Standard for Food Additives. Codex Stan 192–1995, Revision up to 2021, www.codexalimentarius.org.
3. Destruction of azo dyes by anaerobic–aerobic sequential biological treatment: a review
4. FDA’s Safety Review of Color Additives. Content current as of: https://www.fda.gov.
5. Mutagenicity and carcinogenicity of aromatic amines metabolically produced from Azo Dyes
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