UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool for Determining the Adulteration of Sauces

Author:

Di Anibal Carolina V.,Rodríguez Serena,Albertengo Liliana,Rodríguez M. Susana

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference32 articles.

1. ASTA (2005) American Spice Trade Association., http://www.astaspice.org/files/public/SudanWhitePaper.pdf . Accessed 23 December 2015

2. Brereton R (2009) Chemometrics for pattern recognition. John Wiley & Sons, Chichester

3. Chao M, Ma X (2012) Electrochemical determination of Sudan I at a silver nanoparticles/poly (aminosulfonic acid) modified glassy carbon electrode. Int J Elec Sci 7:6331–6342

4. Commission Regulation (EC) No 669/2009 of 24 July 2009 implementing Regulation (EC) No 882/2004 of the European Parliament and of the Council as regards the increased level of official controls on imports of certain feed and food of non-animal origin and amending Decision 2006/504/EC. Off J Eur Commun L194:11–21

5. Di Anibal CV, Odena M, Ruisánchez I, Callao MP (2009) Determining the adulteration of spices with Sudan I, II, III and IV by UV-visible spectroscopy and multivariate classification techniques. Talanta 79:887–892

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