Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal-Reference-Cited by-同舟云学术

Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

Published:2012-12-23 Issue:12 Volume:76 Page:2173-2180
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

TABARA Aya,YAMANE Chihiro,SEGUCHI Masaharu

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.120203

Reference38 articles.

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2. 2) Ang JF and Crosby GA, Food Technol., 59, 35-38 (2005).

3. 3) Seguchi M, Tabara A, Fukawa I, Ono H, Kumashiro C, Yoshino Y, Kusunose C, and Yamane C, J. Food Sci., 72, 79-84 (2007).

4. 4) ``Japanese Specifications and Standards for Food Additives'' 7th ed., Nippon Shokuhin Tenkabutsu Kyokai, Tokyo (1999).

5. 5) Levitan H, Proc. Natl. Acad. Sci. USA, 74, 2914-2918 (1977).

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