Synthesis and chemical characterisation of curcuminoid colouring principles for their potential use as HPLC standards for the determination of curcumin colour in foods-Reference-Cited by-同舟云学术

Synthesis and chemical characterisation of curcuminoid colouring principles for their potential use as HPLC standards for the determination of curcumin colour in foods

Published:2009-10 Issue:8 Volume:42 Page:1345-1351
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Scotter Michael J.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. Spectral and photophysical behaviours of curcumin and curcuminoids;Bong;Bulletin of the Korean Chemical Society,2000

3. Protective effects of curcumin and its analogues against free radical-induced oxidative haemolysis of human red blood cells;Deng;Food Chemistry,2006

4. European Parliament and Council Directive 94/36/EC, of 30 June 1994 on colours for use in foodstuffs;Official Journal of the European Communities,1994

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