2-Acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China
Author:
Publisher
Informa UK Limited
Subject
Public Health, Environmental and Occupational Health,Toxicology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19393210.2015.1027286
Reference19 articles.
1. Gas chromatographic–mass spectrometric quantification of 4-(5-)methylimidazole in roasted coffee after ion-pair extraction
2. Assessment of 4-(5-)methylimidazole in soft drinks and dark beer
3. Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives
4. Gas chromatographic-mass spectrometric determination of 4-(5) methylimidazole in ammonia caramel colour using ion-pair extraction and derivatization with isobutylchloroformate
5. Quantitative determination of 4-methylimidazole as 1-acetyl derivative in caramel color by gas-liquid chromatography
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1. Exploration of the synergistic inhibition of 4-methylimidazole and 5-hydroxymethylfurfural in caramel colors by amino acid combinations and potential mechanisms;Food Bioscience;2024-02
2. Effects of 2-acetyl-4-tetrahydroxybutylimidazole exposure during gestation and lactation on maternity and offspring immune function in Balb/c mice;Toxicology;2023-08
3. “Cold caramelization” of glucosamine under UV-C radiation;Food Chemistry Advances;2022-10
4. A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices;Chemosensors;2021-11-18
5. Caramel colors in terms of scientific research, with particular consideration of their toxicity;Postępy Higieny i Medycyny Doświadczalnej;2021-04-23
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