Investigating the Influence of Light Source and Natural Antioxidants on Food Dye Degradation Rate by Fenton Reaction-Reference-Cited by-同舟云学术

Investigating the Influence of Light Source and Natural Antioxidants on Food Dye Degradation Rate by Fenton Reaction

Published:2019-10-01 Issue:11 Volume:96 Page:2574-2577
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Gonçalves Bárbara Rezende¹,Silva-Caldeira Priscila Pereira²^ORCID

Affiliation:

1. Universidade Federal de Viçosa, Campus Rio Paranaíba, Rodovia MG 230, 38810-000 Rio Paranaíba, Minas Gerais, Brazil

2. Department of Chemistry, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, 30421-169 Belo Horizonte, Minas Gerais, Brazil

Funder

Centro Federal de Educa??o Tecnol?gica de Minas Gerais

Universidade Federal de Vi?osa

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.9b00429

Reference18 articles.

1. Citotoxicity of food dyes sunset yellow (E-110), bordeaux red (E-123), and tatrazine yellow (E-102) on Allium cepa L. root meristematic cells

2. A Global Perspective on the History, Use, and Identification of Synthetic Food Dyes

3. A review on Fenton and improvements to the Fenton process for wastewater treatment

4. LXXIII.—Oxidation of tartaric acid in presence of iron

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