|
| |||||||||||
| |||||||||||
Full Screen- Title
- Declaration
- Certificate
- Acknowledgement
- Abstract
- Keywords
- Abbreviations
- Contents
- 1. Introduction
- 2. Review of literature
- 2. 1. Chemical and biochemical aspects of food colourants
- Natural Food colourants
- Synthetic Food Colourants
- Synthetic food colourants fall into four basic chemical classes
- Colour Additive Regulations
- Food and Drug Administration (FDA) - Colour Additive Regulation
- Codex Alimentarius Commission (CAC) of the United Nations
- Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Prevention of Food Adulteration (PFA) Act, India
- Food Colourant Usage Pattern
- Non-permitted Colours in foods
- 2. 2. Genotoxicity of food colourants
- Tartrazine
- Erythrosine
- Ponceau 4R
- Sunset Yellow
- Indigo Carmine
- Fast Green FCF
- Carmoisine
- Brilliant Blue
- Assays used for the detection of genotoxicity
- Cytokinesis-Block Micronucleus (CBMN) Assay
- 3. Aims and Objectives
- 4. Materials and Methods
- 5. Results
- 5. 1. Chemical and biochemical aspects of food colourants
- 5. 2. Genotoxicity of food colourants
- 6. Discussion
- 6. 1. Chemical and biochemical aspects of food colourants
- 6. 2. Genotoxicity of food colourants
- 7. Summary and Conclusions
- Bibliography