Determination of Manganese (II) in Foodstuffs by β-Cyclodextrin Polymer Phase Spectrophotometry with 1-(2-Pyridylazo)-2-naphthol-Reference-Cited by-同舟云学术

Determination of Manganese (II) in Foodstuffs by β-Cyclodextrin Polymer Phase Spectrophotometry with 1-(2-Pyridylazo)-2-naphthol

Published:2002-05-01 Issue:4 Volume:14 Page:373-378
ISSN:1061-0278
Container-title:Supramolecular Chemistry
language:en
Short-container-title:Supramolecular Chemistry

Author:

Jiang Zi-Tao¹,Li Rong¹,Yu Jimmy C.²

Affiliation:

1. a Department of Food Science and Engineering , Tianjin University of Commerce , Tianjin , 300400 , People's Republic of China

2. b Department of Chemistry and Environmental Science Programme , The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong , People's Republic of China

Publisher

Informa UK Limited

Subject

General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/10610270290029399

Reference37 articles.

1. Preparation of Immobilized β-Cyclodextrins by Use of Alkanediol Diglycidyl Ethers as Crosslinking Agents and Their Guest Binding Abilities

2. Debittering Citrus Juices with ?-Cyclodextrin Polymer

3. Reduction of Bitterness in Grapefruit Juice with ?-Cyclodextrin Polymer in a Continuous-Flow Process

4. Improved flavor of navel orange and grapefruit juices by removal of bitter components with .beta.-cyclodextrin polymer

5. Selective removal of bitter compounds from grapefruit juice and from aqueous solution with cyclodextrin polymers and with Amberlite XAD-4

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