Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control

Author:

Filgueiras Rebelo de Matos Márcia,Quênia Muniz Bezerra Priscilla,Conceição Argôlo Correia Luciana,Nunes Viola Denise,de Oliveira Rios Alessandro,Izabel Druzian Janice,Larroza Nunes Itaciara

Funder

Fundação de Amparo à Pesquisa do Estado da Bahia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Comparative haemato-immunotoxic impacts of long-term exposure to tartrazine and chlorophyll in rats;Abd-Elhakim;International Immunopharmacology,2018

2. Simultaneous Determination of Sunset Yellow FCF, Allura Red AC, Quinoline Yellow WS, and tartrazine in food samples by RP-HPLC;Alp;Journal of Chemistry,2018

3. Álvares, V. S., Silva, R. S. da., Cunha, C. R. da., Felisberto, F. A. V., & Campos Filho, M. D. (2015). Efeito de diferentes concentrações de corante natural de açafrão-da-terra na composição da farinha de mandioca artesanal. Rev. Caatinga, 28, 256–262. https://www.embrapa.br/busca-de-publicacoes/-/publicacao/1013666/efeito-de-diferentes-concentracoes-de-corante-natural-de-acafrao-da-terra-na-composicao-da-farinha-de-mandioca-artesanal. Accessed 02 October 2020.

4. Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection;Alves;Food Chemistry,2008

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