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Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection

  • Published:2019-07 Issue: Volume:285 Page:1-9
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Iammarino Marco,Mentana Annalisa,Centonze Diego,Palermo Carmen,Mangiacotti Michele,Chiaravalle Antonio Eugenio

Funder

Italian Ministry of Health

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Food anaphylaxis following ingestion of carmine;Beaudouin;Annals of Allergy Asthma & Immunology,1995

2. Lifetime toxicity/carcinogenicity study of FD & C Red No. 3 (erythrosine) in rats;Borzelleca;Food and Chemical Toxicology,1987

3. The significance of azo-reduction in the mutagenesis and carcinogenesis of azo dyes;Chung;Mutation Research/Review in Genetic Toxicology,1983

4. Teratological evaluation of FD&C red no. 2-A collaborative government-industry study. I. Introduction, experimental materials, and procedures;Collins;Journal of Toxicology and Environmental Health,1976

5. Anaphylaxis after ingestion of carmine colored foods: Two case reports and a review of the literature;DiCello;Allergy and Asthma Proceedings,1999
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