Validation of the methodology to determine synthetic dyes in foods and beverages by HPLC

Journal of Liquid Chromatography and Related Technologies

Volumn 25, Issue 16, 2002, Pages 2455-2472

  Prado, M A ^a   Godoy, Helena T ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; DYES; FILTRATION; FOOD ADDITIVES; PIGMENTS;

FLUOROPORE FILTER;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMARANTH; AMMONIA; BRILLIANT BLUE; DYE; ERYTHROSINE; INDIGO CARMINE; PIGMENT; RED NO 17; RED NO 40; SUNSET YELLOW; UNCLASSIFIED DRUG; WATER;

ANALYTIC METHOD; ARTICLE; BEVERAGE; BRAZIL; CENTRIFUGATION; COLOR; DIAGNOSTIC PROCEDURE; DRUG DETERMINATION; ELUTION; EXTRACTION; FILTRATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; PHASE SEPARATION; REACTION OPTIMIZATION; REPRODUCIBILITY; SYNTHESIS; VALIDATION PROCESS;

AMARANTHUS CAUDATUS; INDIGOFERA;

EID: 0036383419     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120014267     Document Type: Article

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