Illegal synthetic dyes in spices: a Singapore case study-Reference-Cited by-同舟云学术

Illegal synthetic dyes in spices: a Singapore case study

Published:2024-04-02 Issue:2 Volume:17 Page:142-152
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Chin Zan Xin¹^ORCID,Chua Sew Lay¹,Ang Yi Li¹,Wee Sheena¹,Lee Ken Kah Meng¹,Wu Yuansheng¹,Chan Joanne Sheot Harn¹²

Affiliation:

1. National Centre for Food Science, Singapore Food Agency, Singapore, Singapore

2. Department of Food Science & Technology, National University of Singapore, Singapore, Singapore

Funder

reported there is no funding associated with th

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2024.2326431

Reference58 articles.

1. Effect of mechanical drying on quality of chilli varieties;Arora S;J Food Sci Tech Mys,2005

2. ASTA. 2005. Sudan red and related dyes white paper [Internet]. [accessed 2023 May 24]. http://www.astaspice.org/pubs/sudanwhitepaper.pdf.

3. ASTA. 2017. ASTA guidance document – clean safe spices [Internet]. [accessed 2023 May 24]. http://www.astaspice.org/food-safety/clean-safe-spices-guidance-document/.

4. A review on classifications, recent synthesis and applications of textile dyes

5. BRC-FDF-SSA. 2016. Guidance on authenticity of herbs and spices – industry best practice on assessing and protecting culinary dried herbs and spices. British Retail Consortium Food and Drink Federation Seasoning and Spice Association [Internet]. [accessed 2023 May 24]. https://www.fdf.org.uk/fdf/resources/publications/guidance/authenticity-of-herbs-and-spices.pdf.

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