Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy-Reference-Cited by-同舟云学术

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Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy

Published:2011-11 Issue:11 Volume:28 Page:1501-1515
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Fallico B.,Chiappara E.,Arena E.,Ballistreri G.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2011.596166

Reference69 articles.

1. Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method

2. Fatty Acids of Italian Blood Orange Juices

3. Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice

4. Thermal damage in blood orange juice: kinetics of ï¿½5-hydroxymethyl-2-furancarboxaldehyde formation

5. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage

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