Incidents of major food adulteration in Taiwan between 2011 and 2015-Reference-Cited by-同舟云学术

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Incidents of major food adulteration in Taiwan between 2011 and 2015

Published:2017-02 Issue: Volume:72 Page:145-152
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Peng Guan-Jhih,Chang Mei-Hua,Fang Mingchih,Liao Chia-Ding,Tsai Chia-Fen,Tseng Su-Hsiang,Kao Ya-Min,Chou Hsiu-Kuan,Cheng Hwei-Fang

Funder

Food and Drug Administration, Ministry of Health and Welfare of Taiwan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

1. Determination of banned azo dyes in consumer goods;Ahlström;TrAC Trends in Analytical Chemistry,2005

2. Determining the adulteration of spices with Sudan I-II-II-IV dyes by UV–visible spectroscopy and multivariate classification techniques;Di Anibal;Talanta,2009

3. Identification and quantification of metallo–chlorophyll complexes in bright green table olives by high-performance liquid chromatrography–mass spectrometry quadrupole/time-of-flight;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2011

4. Chlorophyll and its derivatives, chlorins and porphyrins, as a promising class of environmentally friendly dyes;Berezin;Russian Journal of Applied Chemistry,2003

5. Regeneration of thermally polymerized frying oils with adsorbents;Bhattacharya;Food Chemistry,2008

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