Kinetics and yields for the formation of coloured and aromatic thermal degradation products of annatto in foods-Reference-Cited by-同舟云学术

Kinetics and yields for the formation of coloured and aromatic thermal degradation products of annatto in foods

Published:2001-08 Issue:3 Volume:74 Page:365-375
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Scotter Michael J,Castle Laurence,Appleton Graeme P

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference10 articles.

1. European Parliament and Council Directive 94/36/EC, of 30 June 1994 on colours for use in foodstuffs. Official Journal of the European Communities, L237, 10 September 1994, 13–29.

2. MAFF Joint Food Safety and Standards Group. Benzene and other aromatic hydrocarbons in food — average UK dietary intakes, Food Surveillance Information Sheet 58; UK Ministry of Agriculture, Fisheries and Food: London, UK, March 1995.

3. Composition of oil-soluble food colours. II. Thermal degradation of bixin;McKeown;Journal of the Association of Official Analytical Chemists,1963

4. Composition of oil-soluble annatto food colors. III. Structure of the yellow pigment formed by the thermal degradation of bixin;McKeown;Journal of the Association of Official Analytical Chemists,1965

5. Kinetics of the decoloring of carotenoid pigments;Minguez-Mosquera;Journal of the Science of Food and Agriculture,1995

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