Thermal Stability of Subsidiary Dyes in Amaranth (FD&C Red No. 2)-Reference-Cited by-同舟云学术

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Thermal Stability of Subsidiary Dyes in Amaranth (FD&C Red No. 2)

Published:1978-10 Issue:4 Volume:11 Page:173-176
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Bibeau T.C.,Clydesdale F.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference10 articles.

1. Thermal stability of subsidiary dyes in FD&C Yellow No. 6;Bibeau;J. of Food Sci.,1978

2. Laboratory Text in Organic Chemistry;Cason,1962

3. A staff-industry collaborative report. Certified food colors;Inskeep;Indust. Eng. Chem,1952

4. Fundamentals of Quality Control for the Food Industry;Kramer,1962

5. Studies on coal-tar colors. XXV. FD&C Red No. 2;Link;JAOAC,1961

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food colourants;Handbook of Textile and Industrial Dyeing;2011

2. Scientific Opinion on the re-evaluation of Amaranth (E 123) as a food additive;EFSA Journal;2010-07

3. Chemical interactions between additives in foodstuffs: a review;Food Additives and Contaminants;2004-02

4. Thermal decomposition of the food colours amaranth, sunset yellow FCF and tartrazine in the presence of sucrose and glucose;Food Additives and Contaminants;1986-10

5. THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6;Journal of Food Science;1978-03

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