Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances by Xiu’er Luo, Ruoyong Wang, Jinhua Wang, Ying Li, Huainan Luo, Shi Chen, Xin’an Zeng, Zhong Han

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Complex Biochemistry and Biotechnological Production of Betalains by Marijana Krsnik-Rasol, Dubravko Pavoković

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The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods by Paz Robert, Carolina Fredes

Subjects: “…food colourants…”
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Natural Blues: Structure Meets Function in Anthocyanins by Alan Houghton, Ingo Appelhagen, Cathie Martin

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Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects by Maria Manuela Silva, Fernando Henrique Reboredo, Fernando Cebola Lidon

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Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

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Scientific opinion on the re‐evaluation of silver (E 174) as food additive by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)

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Spectrophotometric Evaluation of Colour Stability of Nano Hybrid Composite Resin in Commonly Used Food Colourants in Asian Countries by Jyothi Chittem, Girija S Sajjan, Madhu Varma Kanumuri

Subjects: “…food colour…”
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Alginic acid and hyaluronic acid, effective stabilizers of carthamin red colour in aqueous solutions by Koshi Saito, Kei-Ichi Miyamato

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A Process of Recovery of a Natural Yellow Colourant from Opuntia Fruits by José A. Fernández-López, Pedro J. Giménez, José M. Angosto, Juan I. Moreno

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Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes by Sirithon Siriamornpun, Onanong Kaisoon, Naret Meeso

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Measurement of food colour in L*a*b* units from RGB digital image using least squares support vector machine regression by Roberto Romaniello, Alessandro Leone, Giorgio Peri

Subjects: “…Food colour…”
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Ornamental plant extracts: Application in food colouration and packaging, antioxidant, antimicrobial and pharmacological potential–A concise review by Lekshmi SG, Shruti Sethi, Pooja BK, Swarajya Laxmi Nayak, Menaka M

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Induction of apoptosis by apocarotenoids in B16 melanoma cells through ROS-mediated mitochondrial-dependent pathway by Amrita Anantharaman, Hridya Hemachandran, Sankari Mohan, Dhanoop Manikoth Ayyathan, Thirumal Kumar D, George Priya Doss C, Ramamoorthy Siva

Subjects: “…Food colourant…”
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Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations by EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Maged Younes, Peter Aggett, Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Metka Filipič, Maria Jose Frutos, Pierre Galtier, Ursula Gundert‐Remy, Gunter Georg Kuhnle, Claude Lambré, Jean‐Charles Leblanc, Inger Therese Lillegaard, Peter Moldeus, Alicja Mortensen, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Lieve Herman, Paul Tobback, Fabiola Pizzo, Camilla Smeraldi, Alexandra Tard, Adamantia Papaioannou, David Gott

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Yellow and Red Synthetic Food Dyes and Potential Health Hazards: A Mini Review by Roxana BANC, Lorena FILIP, Anamaria COZMA-PETRUȚ, Daniela CIOBÂRCĂ, Doina MIERE

Subjects: “…artificial food colours…”
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Characterization of the Red Biochromes Produced by the Endophytic Fungus <i>Monascus purpureus</i> CPEF02 with Antimicrobial and Antioxidant Activities by Mehak Kaur, Mayurika Goel, Rahul Chandra Mishra, Vaibhavi Lahane, Akhilesh K. Yadav, Colin J. Barrow

Subjects: “…food colourant…”
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Gaining molecular insights towards inhibition of foodborne fungi Aspergillus fumigatus by a food colourant violacein via computational approach by R. Sindhu, Smitha S. Bhat, Jiraporn Sangta, Chandan Dharmashekar, Bhargav Shreevatsa, Chandan Shivamallu, Devananda Devegowda, Shiva Prasad Kollur, Sheikh F. Ahmad, Sabry M. Attia, Sarana Rose Sommano, Shashanka K. Prasad

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The influence of synthetic food additives and surfactants on the body weight of larvae of Tenebrio molitor (Coleoptera, Tenebrionidae) by V. O. Martynov, V. V. Brygadyrenko

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Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive by EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Gabriele Gagliardi, Ana Maria Rincon, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle

Subjects: “…food colour…”
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